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Preheat the oven to 425°F with convection. Line a sheet pan with parchment paper or foil.
Reconstitute the soy curls by adding the dried soy curls to a medium bowl and covering with the broth. Let soak for about 10 minutes until softened. Drain and squeeze out excess water.
Make the marinade-sauce by blending together garlic, soy sauce, water, sesame oil, rice vinegar, maple syrup, peanut butter, ginger, Chinese five spice powder, and chili sauce until smooth.
Toss the soy curls in the sauce and transfer to the prepared sheet pan. Roast for 8 minutes.
Toss the red peppers and broccoli in the remaining sauce and add to the pan after flipping the soy curls. Roast for another 10 minutes.
Remove the pan from the oven, scatter peanuts and scallions over the top, and roast for an additional 5 minutes until browned.
Heat the remaining sauce and serve the dish with cilantro on top, alongside rice or quinoa.