Twist each gluten puff into a long strip and make a knot. Put into a pot of boiling water and cook for 30 minutes. Dish out and drain well.
Loosen the knots on the cooked gluten puffs. Marinate them with the seasoning for at least an hour. Remove from the marinade (reserve the marinade) and deep-fry the gluten puffs in hot oil until golden brown.
Bring water to a boil in a nonstick saucepan. Add the reserved marinade and fried gluten puffs. Bring to a boil then reduce the heat and simmer until the sauce has reduced. While simmering the gluten puffs keep stirring to allow the puffs to be well coated with the sauce.
Dish out the char siu and cut into thin slices before serving.