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Soak chickpeas in cold water overnight
Cook chickpeas with 150g water until mushy
Let cool for 20-30 minutes
Mix cooked chickpeas with nutritional yeast and ½ teaspoon salt
Combine wheat gluten flour and all-purpose flour
Gradually add ½ cup water to flour mixture
Beat dough with wooden stick to develop gluten and stretch fascia
Prepare broth with 750ml water, 3 tablespoons Char Siew Sauce, 1 teaspoon salt, ½ teaspoon white pepper, and 2 tablespoons dark soy sauce
Cook dough in broth on low heat for 1 hour, ensuring water does not boil
Let cool completely
Mix glaze with 1 teaspoon syrup, 2 tablespoons soy sauce, 2 tablespoons dark soy sauce, and 1 teaspoon sesame oil
Heat cooking oil on medium-low heat
Brush glaze on steaks and fry until browned on both sides
Repeat brushing glaze for darker color