Vegan Mongolian Beef

Add the dry soy curls and broth to a bowl and gently press down. Place in the fridge and marinate for 1 hour.
While the soy curls are marinating, prep the sauce by combing all of the ingredients in a bowl. Also, prep the corn starch slurry by combining 1 tablespoon of corn starch with 1 tablespoon of water in a bowl. Set aside.
Remove the soy curls from the fridge and drain off any excess liquid (no need to press the soy curls). Add 2 tablespoons of corn starch to the soy curls and toss to combine.
Add about 1/2" of oil to the bottom of a large skillet and heat over medium-high heat. Once hot, add the soy curls and fry until crispy on both sides - working in batches so that the soy curls are only in a single layer. Lower the heat as needed. Remove from the skillet and set aside.
Drain off excess oil from the skillet, so that there is only 1 tablespoon of oil left and place it on the stove over medium heat. Add the ginger & chiles and cook for about 1 minute. Add the garlic and cook for 30 more seconds. Pour in the sauce and the corn starch slurry. Heat until the sauce starts to thicken, then add the soy curls and green onion back to the skillet. Toss until the sauce is fully stuck to the soy curls.
Transfer to a platter, top with sesame seeds and serve hot.