Step 1. Dissolve 1 vegetable bouillon cube in 2 cups boiling hot water or use 2 cups boiling hot vegetable broth. Mix the cornstarch into the hot broth.
Step 2. Transfer the soy curls to a medium bowl and add the hot broth mixture to cover. (Add more water as needed to make sure the soy curls are completely covered in liquid.) Soak them for 10 minutes.
Step 3. Transfer the soy curls to a large skillet with the broth mixture. Simmer over medium-low heat for about 7 minutes, or until all the broth is absorbed.
Step 4. Add the garlic, and ginger and cook over medium-high heat. Mix in the soy sauce, rice vinegar, maple syrup, chili garlic sauce, and sriracha until gently bubbling.