Rehydrate the soy curls by adding them to a bowl & covering them with water. Let them sit in the water for about 20 minutes then drain them & press out as much moisture as you can. Preheat the air frier to 375°F.
Add 4 tbsp of cornstarch to a big bowl, add the rehydrated, drained & pressed soy curls and mix well to coat. Line trays of air frier with parchment paper, lay the coated soy curls on them & bake for 15-20 minutes.
Meanwhile make the sauce. First add 2 tbsp of corn starch to a separate bowl with 4 tbsp of water and mix well to make a slurry. This thickens the sauce.
Add the remaining ingredients (orange juice, cup of water, tamari or soy sauce, agave, rice vinegar, ginger & garlic) to a large pot. Bring to a simmer while mixing often, remix the cornstarch slurry & add it to the sauce to thicken. Cook on low heat for a few more minutes whisking often. You will see the sauce begin to bubble & get thicker.
Add the cooked soy curls to the sauce & serve with your favorite sides. Enjoy!