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To rehydrate the soy curls, place them in a large bowl. The directions on the package say to use water to rehydrate, but I strongly suggest using vegetable broth and a splash of soy sauce or tamari. This adds so much flavor right from the start. They will need to soak for approximately 10 minutes or longer.
While the soy curls are rehydrating, go ahead and mix up the sauce. In a medium-sized bowl, combine all of the ingredients–maple syrup, soy sauce, lime juice, minced garlic, ginger, and red pepper flakes–and whisk together well.
Pour the soy curls into a colander to drain the broth. I like to squeeze mine so they will be ready to soak up the flavor of the sauce. You’ll notice they now have a spongy texture.
Transfer the soy curls to a large bowl, pour the sauce over them, and stir until they are coated well.
Cover with a lid or plastic wrap and allow them to marinate for at least 30 minutes or more. The longer they soak, the bolder the flavor will be. They can be refrigerated and allowed to marinate overnight if desired.
Serve over rice, in a stir-fry, or even in a wrap or sandwich.