In a medium bowl, combine all the marinade ingredients, EXCEPT the cornstarch and whisk well. Then add the soy curls to the bowl and let soak for 10-15 minutes. Stir the curls to make sure they all get covered with the marinade.
Meanwhile, add your sliced mushrooms and peppers to a large nonstick skillet. Dry sauté to soften and reduce for about 5 minutes. You shouldn't need any oil or water as the mushrooms will release their own liquid, but if things are sticking, add a tablespoon or so of water.
With a slotted spoon or tongs, transfer the soaked soy curls to your skillet with the veggies but reserve the sauce. Make sure to fish out the curls from the bowl, and do not dump them in. Sauté another 5 minutes or so to brown the edges of the soy curls.
Now add the cornstarch to your bowl of sauce and whisk well to combine. Then pour the sauce into the skillet with the curls and veggies. Simmer for 3-5 minutes to thicken the sauce, and then serve over a bed of vermicelli noodles or brown rice. Garnish with green onion and sesame seeds, if desired.
For a saucier stir fry, double the marinade recipe.Make sure to use low sodium vegetable broth for the marinade, since we're using a lot of Tamari/soy sauce, you don't want the dish to be too salty. If you don't have low sodium broth, use half a cup of the broth with half a cup of water.To make it lower in sodium, be sure to use low sodium Tamari or low sodium soy sauce.Soy curls are not the same as soy chunks. Most natural food aisles or health food stores will have soy curls. Or you can buy them on Amazon, here.If you don't have soy curls or can't purchase them near you, you may sub for canned or cooked chickpeas that have been drained, instead.The nutritional information is for one fourth of the vegan orange chicken recipe and does not include noodles or rice.