Rinse the rice under cold water until the water runs clear, then drain thoroughly.

Heat oil in a saucepan over medium-high heat. After 90 seconds when the oil is hot, add the annatto powder and drained rice and stir-fry it in the hot oil for about 2 minutes to release the annatto’s color and thoroughly coat the rice grains in the hot oil.

Stir in the tomato paste, garlic, tamari, sugar, and the water and bring to a boil over medium-high heat.

Cover, reduce to low heat, and cook for 15-17 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and let rest, covered, for 10 minutes. Fluff gently before serving.

In a dry pot or Dutch oven over medium heat, toast the star anise, cinnamon sticks, ginger, and white pepper for about 2 minutes until fragrant.

Add the vegetable stock, sugar, and salt. Bring to a simmer over high heat. Add the seitan pieces then reduce to low heat and simmer for 20 minutes, turning the seitan once halfway through. Remove from the heat and let the seitan cool in the liquid for 15 minutes. Remove the seitan and pat dry. Discard the aromatics and reserve the liquid.

Soak the yuba sheets in the remaining warm stock until pliable, then gently separate into manageable pieces. Wrap each piece of seitan tightly in yuba, trimming excess as needed, and press lightly to adhere.

Heat oil in a wide, heavy-bottomed pan or Dutch oven over medium-high heat. After 2 minutes, when the oil is hot, add the wrapped seitan in a single layer without crowding. Fry for 3 minutes per side, turning carefully, until the exterior is evenly golden and crisp. Transfer to a wire rack to drain and cool slightly.

Once cool to the touch, place the chicken piece in a bowl and toss it with the vegan nước chấm.

Serve the fried seitan with the tomato rice, cucumber slices, fresh herbs, and sliced chilies.