Step 1

Bring 3 cups (700 ml) of water to a boil in a pot. Add the soy curls to a large glass bowl, then carefully pour the water over the soy curls. Let soak for 7 to 10 minutes, then drain. Press the soy curls thoroughly to remove excess water. In the meantime, measure and prepare all remaining ingredients

Step 2

add 1 tablespoon of sesame oil to a pan over medium-high heat; once warm, add white portions of the green onions and the garlic. Cook for 60 seconds, then add the rehydrated soy curls. Cook for 5 to 7 minutes, stirring occasionally to brown the soy curls.

Step 3

while the soy curls sauté, mix the broth, tamari, maple syrup, and vinegar together in a small bowl. Whisk the arrowroot powder or cornstarch into the sauce; keep mixing until it is completely dissolved.

Step 4

Pour the sauce into the pan with the soy curls, mixing everything together well to avoid any clumping of the sauce. Sauté for 3 to 5 minutes, until the sauce has thickened to your liking.

Step 5

Divide the soy curls into serving bowls over rice and vegetables (or as desired). Serve warm; leftovers will last in the fridge for up to 5 days and are best reheated on the stovetop.