Add the cannellini beans (including the liquid), soy sauce, vegetable broth, sesame oil, miso paste, nutritional yeast, white pepper, and hing to a blender. Blend until completely smooth.

Transfer the vital wheat gluten to a large mixing bowl. Pour the blended bean mixture over the gluten and mix with your hands until a dough forms. Knead and gently stretch the dough for about 1 minute, just until smooth. Avoid over-kneading, as this will result in a denser texture.

Shape the dough into a long rectangle and set aside in a container while you prepare the marinade.

To make the marinade, combine all of the marinade ingredients in a large pot and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer.

Carefully add the seitan to the pot and simmer for 30 minutes. Keep the liquid at a gentle simmer rather than a rolling boil, as boiling can make the seitan dense and chewy. The seitan will absorb majority of the liquid.

While the seitan is simmering, whisk together all of the glaze ingredients in a medium bowl until well combined.

Transfer the cooked seitan to a cutting board and slice it into strips, then cut each strip into 2-3 inch pieces.

Heat a drizzle of sesame oil in a large skillet over medium heat. Add the seitan in a single layer and cook for 2–3 minutes per side, or until golden brown and lightly caramelized. Work in batches if needed to avoid overcrowding the pan.

Return all of the seitan to the skillet and pour the glaze over top. Toss until every piece is evenly coated.

Continue cooking for 3–5 minutes, stirring frequently, until the glaze thickens and becomes glossy. For a saucier char siu, cook for about 3 minutes. For a stickier, more caramelized finish, continue cooking until most of the glaze has been absorbed. Be sure to remove the ginger pieces before serving. Enjoy!