Here is this clarification on gluten:

Ok, I hate to do this, but I have to as a foodie. Gluten is a common ingredient in vegetarian cooking, not necessarily Asian. And it most certainly is not better known as tempeh. Tempeh, like tofu, is a soy product. The difference is that instead of being made like cheese (as tofu is), it is fermented in cakes, and yes, is common in Asian cooking. Gluten is the protein found in wheat flour. It is also known as seitan. And it is easily extracted from a ball of flour/water dough through rinsing. It feels more like meat than either tofu or tempeh, and is therefore enjoyed as a meat alternative by people like me who also like meat. It is also delicious, especially in a stir fry, but it is most decidedly NOT tempeh.