Step 1

In a medium-sized saucepan, stir together Water (2 1/2 cup) and Vegetable Bouillon Cube (2). Add Soy Curls (1 1/2 cup) and bring to a boil. Reduce heat to medium-high and cook until the soy curls are softened. Remove from heat and allow to cool to the touch.

Step 2

Drain the soy curls and squeeze out the excess liquid, but reserve the liquid, and toss the soy curls into a large bowl with Oil (2 tablespoon).

Step 3

Place the soy curls into the air fryer and spread them out so they’re in a single layer. Cook them at 425 degrees F (220 degrees C) for 5 minutes.

Step 4

Remove the basket, give it a shake cook for another 5-7 minutes or until they are crispy.

Step 5

Meanwhile, make the sauce. To a small pot or medium skillet, add Oil (1 tablespoon) and heat over medium heat. Add Scallion (1 bunch), Fresh Ginger (1 teaspoon), and Garlic Powder (1/2 teaspoon) and cook for 2 to 3 minutes, or until translucent.

Step 6

Whisk in 1/4 cup of the reserved broth, Soy Sauce (2 tablespoon), Hoisin Sauce (2 tablespoon), Agave Syrup (2 tablespoon), and Rice Vinegar (1 tablespoon).

Step 7

Create a corn starch slurry with Corn Starch (1 tablespoon) and Water (1 tablespoon) and then add to the skillet or pot with the sauce and continue to cook over medium heat, stirring as needed, for 3-5 minutes, or until thickened and remove from heat.

Step 8

When the soy curls are cooked, transfer them from the air fryer basket to the skillet, add Broccoli (to taste) and mix until combined.

Step 9

Serve with cooked White Rice (1 cup).