More of a general tip: You can also fry the soy strips TVP while still dry.

So, I'll often put them into a pan or a pot with a bit of oil until they start browning and then just add water, vegetable broth, soy sauce etc. into there, to make my normal sauce for the dish.

They don't get quite the same texture, but still really good and makes them much easier to use in dishes where you have a use for the vegetable broth.

For example, recently I did this and then also put rice noodles into the broth and later veggies. The rice noodles were cooked in time before the soy strips drew out the water. Tasted really nice.
It was a lot of eyeballing/luck, though, so don't have a concrete recipe.

Edit: I thought, soy curls/strips/etc. were TVP. This tip is for TVP.