Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red bean curd, and five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm.

Slice pork tenderloins lengthwise into 1 ½- to 2-inch-thick strips and place them in a resealable plastic bag.

Pour marinade into the bag with pork, seal it, and marinate in the refrigerator for 2 hours or overnight.

Preheat a charcoal grill for medium-high heat and lightly oil the grate.

Remove pork from marinade, shake off excess liquid, and set aside remaining marinade for basting.

Cook pork over indirect heat on the charcoal grill, turning regularly and basting, until an instant-read thermometer reads 145°F (63°C).