based on The Spruce Eats
1 cup vital wheat gluten
1/3 cup cornstarch
1/2 cup nutritional yeast
1/2 t baking powder
1 T black pepper
1 T smoked paprika
Mix the dry ingredients together in a large bowl.
5 T soy sauce
3/4 cup water
Add the liquids to the dry ingredients and stir briefly with a fork until all combined.
Next, use your hands to knead everything together. If necessary, add more water. The dough should be soft enough for you to easily press your fingers in. Knead it 10-15 times.
Let the dough rest for 5-10 minutes before kneading again.
Break the dough into 8-10 smaller pieces, and stretch each out into a thin cutlet (thinner than your finger width).
In a large pot, combine some broth with soy sauce and ginger. Add the cutlets to the pot. The cutlets will more than triple in size, so don't fill the pot too high and make sure the pot is large enough. Bring the broth to a boil, reduce the heat, and let the cutlets simmer for about 1 hour.
Take the cutlets out. After letting the cool, squeeze out some of the extra liquid. Cut the cutlets into small squares, and fry them in some toasted sesame oil for 5-10 minutes. Add salt if necessary.
