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Blend wet ingredients (tofu, water, soy sauce, salt, garlic powder) in a food processor for 4-5 minutes until combined
Mix in dry ingredients (chickpea flour and vital wheat gluten) and blend for 4-5 minutes until a dough forms, or knead by hand for 10 minutes
Roll out the dough quite thinly
Cut the dough into stripes
Tie each stripe into a knot
Cook the knots in vegetable stock for 25-30 minutes
Let them cook down
Mix peanut butter, soy sauce, sriracha, sugar, garlic powder, and ginger powder to make the sauce
Tear the cooked knots into chicken-like pieces and fry, bake, or toss in the peanut sauce and soups