Step 1

In a small pot, bring the water to a boil. Once boiling, remove from heat, add the soy curls, cover with a lid, and soak for 8 minutes. They should be fully hydrated and tender. Drain the soy curls to remove excess water and set aside.

Step 2

In a small pot, add all the ingredients for the teriyaki sauce except for the cornstarch. Bring to a rolling simmer over medium heat and simmer for 3 minutes, constantly stirring with a wooden spoon. Then mix in the cornstarch slurry, stir for 30 seconds, and remove from heat. The sauce should be thick and sticky, and will continue to thicken as it cools.

Step 3

In a large pan, add a little sesame oil over medium high heat. Add the soy curls and sauté about 5 minutes until lightly browned. Pour in the teriyaki sauce, stirring to coat the soy curls.

Step 4

Enjoy these teriyaki soy curls with rice or vegetables, sprinkled with green onions, topped with sesame seeds, or as desired. These will last about 5 days in the fridge.