Place the textured soy protein strips and vegan chicken-style bouillon powder in a heatproof mixing bowl.

Pour the boiling water over the soy protein strips until covered. Add 1 tablespoon of soy sauce.

Cover the bowl with a small plate. Let the soy protein strips hydrate for 5 to 10 minutes.

Drain the hydrated soy protein strips in a colander. Press them firmly to remove excess liquid.

Return the soy protein strips to the bowl. Add 1 tablespoon of cooking oil, garlic powder, ground ginger, white pepper, and cornstarch.

Mix until every soy protein strip is evenly coated. Heat the frying pan over high heat with the remaining cooking oil.

Add the coated soy protein strips to the hot pan. Fry until deeply browned and caramelized, about 6 to 8 minutes.

Mix the remaining soy sauce with water and rice vinegar in the mixing bowl. Stir in Chinese five-spice powder, agave syrup, and sesame seeds.

Turn off the heat and pour the sauce over the browned soy protein strips. Toss for 1 minute until the sauce coats the strips.

Serve the caramelized soy protein strips over rice or another grain. Garnish with fresh cilantro and spring onion if desired.

Turn off the heat and immediately add the marinade to the pan.

Mix and let sit for 1 minute off the heat.

Serve with rice or a grain of choice, vegetables, and sprinkle with cilantro and spring onion if desired.