Start by preparing your rice. Add 2 cups of white rice and 4 cups of water to a pot with a pinch of salt and a tablespoon of oil. Bring the rice to a boil on high heat, reduce heat to low and cover until all the water is absorbed by the rice. (about 15 minutes).
In a large bowl pour vegan chicken broth and add the pack of soy curls. Let stand for 10 minutes. Strain and light wring some of the excess liquid out of the soy curls with your hands.
Heat a large cast-iron skillet with sesame oil in it on med-high heat. Once the pan is heated pour the soy curls into it. Cook the soy curls until browned stirring frequently (about 15 minutes)
While the soy curls are cooking, prepare the sauce. In a bowl whisk together ½ cup soy sauce, 4 tablespoon water, 2 tablespoon sesame oil, 4 tablespoon brown sugar, 2 tablespoon rice vinegar, 1 tablespoon of grated ginger, 2 tablespoon of minced garlic, 2 tablespoon sesame seeds, and 1 tablespoon of cornstarch.
Add the sauce to the pan with the soy curls and reduce heat to low-med. Mix the soy curls and sauce together and make sure they're evenly coated. simmer for a couple of minutes and allow the sauce to thicken.
Serve over rice, top with green onions and additional sesame seeds.