Place the soy curls in a large bowl and cover with the broth. Let that soak for about 7-8 minutes, mixing at the halfway point to ensure they all get soaked.
Meanwhile, steam your broccoli in a pot or pan of water for 4-5 minutes, until fork tender but still a little crisp (or your desired doneness). Then drain and set it aside.
Preheat a cast iron pan or another large skillet over medium high heat and then fish out the soy curls from the broth (reserving the broth) and dry sauté the curls for 3-4 minutes, stirring often, to slightly brown them.
Meanwhile, add all the sauce ingredients to the bowl with the remaining broth and whisk to combine. Then add the sauce and broccoli to the pan of soy curls and simmer for 2-3 minutes to slightly thicken the sauce. Serve with rice, noodles, green onion, and/or sesame seeds.
Notes
Stir the curls often when sautéing to prevent sticking since we're not using oil in this recipe. If you're not avoiding oil, you may use a tablespoon of sesame oil for added flavour.
Leftovers keep refrigerated for 2-3 days in a sealed container.