Stir together the tamarind, vegan fish sauce, sugar, turmeric, Chinese five-spice, minced garlic, sliced chilies, salt, and water using the tines of a fork. Set aside

Heat the cooking oil in a frying pan or wok over high heat. After 60 seconds when the oil is hot add the seitan, and immediately lower the flame to medium. Stir fry for about 5 minutes until very lightly browned all around.

Add the yuba to the pan, and continue stir frying for 4 minutes, until the yuba is crisp in places.

Pour half of the dressing onto the seitan and yuba and continue to cook it for a couple of minutes until most of the sauce has absorbed into the seitan, and caramelized around it. Set aside.

Peel and thinly slice the mango, and then cut the thin slices into julienne strips.

Mix together the mango, rice paper, cabbage, mint, and Vietnamese coriander along with the remaining dressing. Allow the dressing and juices of the mango to rehydrate the rice paper for a few minutes. It’s a good idea to stir the salad every minute or so to prevent the bits of rice paper from sticking together too much.

Divide the salad into individual servings and top with the cooked stein and yuba. Garnish each serving with scallions, fried shallots and peanuts.