Vegan Inihaw Na Manok (Filipino Barbecue Chicken)

1. In a large mixing bowl, rehydrate the soy curls by covering with hot water (I generally use boiling water) and season with mushroom broth seasoning. Mix carefully to get all the curls soaked in some liquid and let stand for 10 minutes.
2. In another large bowl, combine all the ingredients and stir until the sugar dissolves. You may need a whisk to completely incorporate the banana ketchup.
3. Once the soy curls have sufficiently rehydrated, drain and squeeze out as much liquid as you can.
4. Add the soy curls to the marinade bowl and stir well to make sure everything is well coated. Let marinate at least for 1 hour, ideally marinade overnight.

To assemble the skewers

1. Soak wooden skewers in water for at least 10 minutes so that they don't burn the BBQ.
2. Turn on the BBQ and let preheat to about 400F.
3. Skewer the soy curls (you may need to fold the longer curls so they stay on the skewers well). Cook for about 5 minutes on each side until you get some light charring. Enjoy immediately!