Soak the soy curls in water to cover by about 2 inches for 10 minutes.
Make the sauce: Add the tamari, rice vinegar, dark soy sauce, mirin, maple syrup, chili garlic sauce, and ginger to a medium bowl. Mix to combine. Set aside.
Toss soy curls with cornstarch: Drain the soy curls well. Transfer to a large bowl. Add the cornstarch and toss until they are evenly coated.
Cook soy curls: Heat the oil in a large nonstick skillet over medium-high heat. Cook the soy curls for about 7 minutes in batches until golden brown. Transfer to a dish and set aside.
Cook vegetables: Add more oil to the skillet and heat over medium-high. Cook the shallots for about 2 minutes, or until translucent. Add the garlic, serrano, and bell pepper. Cook for about 4 minutes more, or until the bell pepper is just tender.
Add the soy curls, and sauce Cook for about 3 minutes more, or until the sauce starts to bubble. Serve with a grain of your choice.
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Notes
I used Butler Soy Curls for this recipe. They are made with non-GMO whole soybeans grown without chemical pesticides, and readily available on Amazon.