Re-hydrate the soy curls according to the package instructions.

Heat the oil in a large, deep skillet over medium heat. Add the onion and bell peppers and cook, stirring often, until the bell peppers are tender, about 8 minutes.

While the vegetables cook, in a small bowl, whisk together the cornstarch and broth, followed by the tamari, vinegar, and brown sugar.

When the bell peppers are tender, add the ginger and garlic to your skillet. Cook, stirring constantly, until fragrant, about 1 minute. Add the soy curls, stir to incorporate, and turn the heat to low.

Finally, pour the sauce over the ingredients in the skillet, and stir and cook everything together until the sauce is thickened and the soy curls are well glazed, 1 to 2 minutes.

Sprinkle with crushed red pepper to taste (if using) and an extra drizzle of tamari, if you like. To serve right away, divide the soy curls and rice or noodles among four plates.