Step 1

Add your soy curls to a bowl and cover with water. Soak them to re-hydrate for 8-10 minutes or until they are no longer hard. Drain all the water.

Step 2

Then sprinkle the cornstarch and salt over the soy curls and toss to coat all of the soy curls completely in cornstarch.

Step 3

Next, heat about 1 inch of vegetable oil on medium high in a large non-stick skillet or wok.

Step 4

Once the oil is hot, add the soy curls, you may need to do them in batches because you don't want to over crowd the skillet.

Step 5

Fry the soy curls for 2-4 minutes or until they are nice and brown and crispy. Remove the soy curls from the skillet and place them on a paper towel while you make the sauce.

Step 6

Make the sauce. In a large non-stick skillet or wok, heat the vegetable oil on medium high. Then add the garlic, ginger and red pepper flakes. Saute, reducing heat as needed for 1-2 minutes.

Step 7

Then add the orange juice, tangerine juice, lemon juice, soy sauce, agave and hoisin. Whisk to combine and bring to a simmer. Then reduce heat to low and simmer for 2-3 minutes.

Step 8

While the sauce simmers, whisk together the cornstarch and water in a small bowl. Then add it to the sauce. Whisk to combine and simmer for another 1-2 minutes and it will get nice and thick. Taste and adjust seasonings.

Step 9

Add the soy curls to the sauce and toss to coat. Serve with rice if desired.