Combine all the marinade ingredients except the cornstarch in a large bowl. Then add the dried soy curls to the bowl, stir them and let them soak for 10 minutes.
Preheat a cast iron skillet, or similar over medium-high heat. Then fish out the marinated soy curls from the bowl (DO NOT DRAIN - RESERVE THE SAUCE) and place them in the skillet to pan-fry them until browned, approx. 4-5 minutes, stirring often.
Next add the veggies, stirring occasionally for another 4-5 minutes.
Meanwhile, stir the cornstarch into the reserved bowl of marinade. Then pour the sauce into the pan of soy curls and veggies. Let that simmer and thicken for 2-3 minutes before serving.
Notes
Use low-sodium broth and soy sauce for the marinade to prevent the dish from being too salty. Use half water and half broth if you don’t have low-sodium broth. (You can always add salt later if needed.)
Don't overcook the veggies! They taste best when tender and crisp for the best texture.
Store any leftovers in the fridge for 3-4 days or freeze them airtight for up to 3 months.