Preheat your oven to 325°F (165°C). In a food processor, combine the vital wheat gluten, chickpea flour, Shaoxing wine, vegetable stock, tomato paste, toasted sesame oil, hoisin sauce, tamari, and red yeast rice powder (if using), and process for about 90 seconds until a somewhat stringy, meaty dough is formed.

Shape the dough into a ½ inch tall, 4-inch long by roughly 14-inch wide slab

Once the gluten has relaxed, cut it into ½-inch tall, 1-inch wide, and 4-inch long rib-sized strips.

Lightly oil a parchment paper lined baking pan. Stretch and slightly curve each strip and arrange them on the pan with a little space between them and bake them at 325°F (165°C) for 30-35 minutes until firm feeling and lightly golden.

Meanwhile, in a bowl, whisk together the hoisin sauce, sriracha, black vinegar, maple syrup, liquid smoke, Chinese 5-spice, annatto powder, and salt until smooth. Set aside.

Heat the sesame oil in a large skillet over medium-high heat. After 90 seconds when the oil is hot, add the roasted ribs and sear for 2-3 minutes per side, turning as needed, until browned on the outside.

Reduce the heat to medium-low and pour the rib sauce over the seared ribs. Toss gently to coat, then cook for 3-4 minutes, turning the ribs occasionally, until the sauce thickens and clings to the surfaces. If the sauce becomes too thick before the ribs are evenly coated, add a small splash of water and stir gently.

Transfer the ribs to a serving platter and spoon any remaining sauce over the top. Garnish with toasted sesame seeds and sliced scallions.