• 4 ounces dry soycurls
• 1 1/2 cups vegetable broth heated to hot

For the marinade:

• 2 teaspoons soy sauce , use tamari for Glutenfree
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne or Indian red chili powder or use 1 tsp Kashmiri chili powder or paprika for less heat
• 1 teaspoon ginger paste or finely minced ginger
• 1 teaspoon garlic paste or finely minced garlic
• 1 teaspoon oil
• 2 1/2 tablespoons cornstarch

For the sauce:

• 2 teaspoons oil divided
• 1/4 cup raw cashews or use roasted
• 3 cloves garlic minced
• 1/2 inch ginger, minced
• 2 dried red chilis use Indian red or cayenne for hot , california red or Kashmiri chilies or mild
• 1/4 cup white parts of green onion reserve the green part for garnish
• 1/2 green bell pepper thinly sliced
• 1/2 red bell pepper thinly sliced
• 1/4 cup soy sauce or use tamari for gluten free
• 1/4 cup ketchup
• 1 tablespoon sambal oelek or use Asian chili sauce of choice
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1/3 cup water
• 1/2 tsp cornstarch
• Green onion for garnish