Brown garlic and onion in oil. Add gluten or tokwa.
Continue cooking mixture in oil, stirring constantly.
Add soy sauce and labong. Simmer until labong is cooked.
Add kalamansi juice. Continue simmering until almost all of the liquid has evaporated.
Add oil and continue cooking about 6 more minutes.
Season with salt and pepper to taste. Yield: 4 to 6 servings.