I made this mostly free-hand a while ago but I’ll try to list the main points.

For the sauce, I used hoisin sauce, dark and light soy sauce, black vinegar, a bit of agave syrup and mirin for sweetness and that photogenic glaze.

The vegetables were green and yellow bell peppers and brown mushrooms stir-fried with garlic and chili oil.

The TVP was hydrated in simmering veggie stock and dark soy sauce. I usually marinade it a little (10-15mins) with a bit of vegan worcestershire sauce, soy sauce, garlic powder, cayenne pepper, and maybe a drop of toasted sesame oil. Pan fry it in plenty of fat (it’s important because TVP has no fat whatsoever on its own).

Add the sauce to the vegetables, let it simmer a little and add the TVP and coat it nice and well in the sauce. Garnish with green onions and chili flakes. Done.

For the rice, it’s just prepared as the packet says and garnished with chili flakes and green onions.

I hope this helps!