Place soy curls in a large bowl and cover with boiling water. Allow to soak for at least 10 minutes, then drain and allow to cool. (You can rinse with cold water to speed this process up.)

Use a clean kitchen towel, a nut milk bag, or a few layers of cheesecloth to squeeze out as much extra liquid from the soy curls as possible, so they can absorb the marinade. It helps to work in smaller batches here. Set aside.

In a blender or food processor, combine all marinade ingredients and blend until smooth. Alternatively, you can simply chop all the ingredients and stir them together for a chunkier marinade. Pour over soy curls and toss to coat.

Cover and allow to marinate in the fridge. You can get away with just marinating for 30 minutes, but at least 4 hours or overnight is ideal! Give the soy curls a stir once or twice while marinating so they're evenly coated.

Heat a skillet (cast iron works great here) over medium-high heat. Work in batches if your skillet is small. Stir fry soy curls until they start to brown. A little char in a few spots is okay too.