Preheat oven to 400°F and line a baking sheet with parchment paper and bring 8 cups of water to a boil.

Place soy curls in a large bowl, cover with boiling water, and let stand for 5-10 minutes until fully hydrated and spongy.

Drain in a colander, then squeeze out excess water using hands or a spatula. Return soy curls to the bowl and mix with cornstarch, white pepper, onion powder, and sea salt until paste-like.

Spread mixture on the prepared baking sheet and spray lightly with oil. Bake for 10-15 minutes until curls develop a dry crust, then flip and bake 5 minutes more until crisp.

Cool for 10 minutes before pulling apart.

Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, and green onion, cooking while stirring, for 1-2 minutes until fragrant and wilted.

Pour in the remaining mixture and cook until thick and glossy. Add cornstarch slurry if needed. Once thickened, stir in the soy curls and sesame seeds and mix well.