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In a skillet over high heat, heat oil until it just starts to smoke. Add seitan and sear, stirring occasionally, for 4 to 5 minutes, or it begins to caramelize.
If there is no visible oil in the pan, add about a tablespoon more before adding the red onion and aji amarillo (or fresno chile). Cook, tossing constantly, for 3 minutes, until onions have just started to soften. Add tomatoes and cook for an additional 2 to 3 minutes, tossing them with the rest of the ingredients. Make sure the tomatoes have not cooked down fully and still retain a bit of bite. Add garlic, a good pinch of kosher salt and a couple cracks of black pepper and let cook for another minute.
Reduce heat to medium and add soy sauce and vinegar, stirring until seitan and veggies are fully coated with sauce. Let sauce reduce for 1 to 1 ½ minutes, or until it has thickened slightly.
Remove skillet from heat and add fries, tossing until they have been fully incorporated. Garnish with cilantro and serve.