1. Dissolve bouillon paste in water. Combine with soy curls.Let sit for 10 minutes

2. In a stock pot combine ingredients in block 2, heat until simmering

3. Whisk together the water and corn starch and slowly add to the simmering soy sauce. Simmer about 3-5 minutes more until slightly thickened

4. Squeeze the soycurls as you remove them from the soaking liquid. Reserve the soaking liquid; it can be reused later in the week for another batch of soy curls. Combine the curls with about half of the glaze and spread on to lined baking sheets. bake at 400 10 minutes. reserve the remainder of glaze for serving of teriyaki bowls