Pat the tofu dry. Rinse the tofu, then press it between sheets of kitchen paper towels to remove as much moisture as possible.

Blend into a cream. Add the tofu and all of the other ingredients, except the vital wheat gluten, to a blender. Blend on high speed for about 30 seconds or until smooth. It should look like a thick cream. Transfer it to a stand mixer fitted with the paddle attachment or a large mixing bowl.

Mix with the gluten. Next, add the vital wheat gluten. Knead on medium speed for about 5 minutes. At first, the mixture will be very soft, it's normal. After a few minutes of kneading, it will start to form a dough.

Wrap it. Shape the seitan into a rectangle measuring about 7 x 5 inches (18 x 13 cm) with a thickness of 1 and ¼ inch (3 cm). Wrap it in a layer of parchment paper. Then, tightly wrap it in a layer of aluminum foil. Wrap it one more time with another layer of aluminum wrap.

Steam it. Bring a large pot of water to a boil and place a steamer basket on top. Place the seitan loaf in the steamer, cover with the lid, and steam for 1 hour. Check the water level after 30 minutes and add more if needed.

Let it cool. Remove the seitan from the steamer and allow it to cool for at least 2 hours, preferably overnight in the fridge.

Slice it. Then, slice the seitan in half through its thickness. Arrange one piece of seitan in a 6×4-inch (15 x 10 cm) baking dish and prepare the fat layer.

Combine. Add the coconut milk, water, tapioca starch, white rice flour, and salt to a small bowl. Whisk until fully combined.

Pour over the seitan. Pour half of the coconut milk mixture over the seitan inside the small baking dish.

Steam. Bring a large pot of water to a boil and place a steamer basket on top. Place the baking dish in the steamer, cover with the lid, and steam for 10 minutes. Remove from the steamer and allow the mixture to cool completely before removing from the baking dish.

Slice into matchsticks. After chilling the loaves overnight in the refrigerator, slice them into thick matchsticks.