Soak the soy curls in water to cover by 2 inches for 10 minutes. Rinse and drain.
Make the sauce: In a medium bowl, mix the Hoisin sauce, tamari, rice vinegar, maple syrup, tamarind (if using), and white pepper.
Cook soy curls: Heat the oil in a large skillet over medium-high heat. Cook the soy curls in a single layer for about 8 minutes, or until golden brown and crispy. (You may need to do this in batches.) Transfer to a dish and set aside.
Cook the scallions for about 3 minutes, or until translucent. Add the garlic and ginger and cook for 1 minute more. Add the five spice and cook for 30 seconds.
Combine and heat: Add back the soy curls, and the desired amount of sauce. Mix to combine and heat for about 2 minutes, or until warmed through.
For serving: Spread Hoisin sauce taste on pancakes, top with soy curls, cucumbers, scallions, and sesame seeds.