Blend the firm tofu, water, oil, shallot, vegan fish sauce, granulated sugar, mushroom seasoning, onion powder, salt, and baking powder until smooth.

Transfer the mixture to a bowl, stir in vital wheat gluten and black peppercorns, then knead for 3-5 minutes until sticky and elastic.

Shape the dough into a log, wrap it in parchment paper tightly, then double-wrap in aluminum foil.

Steam the wrapped log for 1 hour and 30 minutes, checking the water level periodically.

Remove the log from the steamer and let it cool for 30 minutes before unwrapping.