Start by prepping your soy curls (if you’re using tofu, then skip this step and just make sure you press your tofu prior to cutting). Soak your soy curls in boiling hot water for 10 minutes, then drain and rinse under cold water, squeeze the soy curls to get rid of any excess moisture. Set aside
Make your teriyaki sauce - in a medium saucepan, add the water, tamari, coconut sugar, garlic, ginger, rice vinegar, and chili paste - mix well and let simmer for 3-4 minutes
Make your cornstarch slurry and slowly add that in to the saucepan - mix until sauce thickens and remove from heat.
Pour MOST of the sauce over the soy curls (reserve some for later) and combine to make sure all the soy curls are covered in the teriyaki sauce.
Marinate for 30 minutes
In a hot skillet, cook the soy curls until they start to brown - about 10 minutes.
Assemble your sushi bowl with your favorite add-ins; I used brown rice, peeled carrots, sliced cucumbers, avocado, pickled ginger, and chopped scallions.
Garnish with sesame seeds and top with leftover teriyaki sauce - enjoy!