Preheat the oven to 450°F.
Soak the soy curls in water to cover by about 2 inches for 10 minutes.
Prepare Baking Sheet: Line one large, rimmed baking sheet with parchment paper, or use a non-stick sheet.
Broccoli: In a large bowl, toss the broccoli, and sliced garlic in the olive oil to coat. Transfer to one side of the baking sheet in a single layer.
Soy Curls: Drain the soy curls and place them in a large bowl. Add the sesame oil and toss until lightly coated. Transfer to the other side of the baking sheet.
Bake the soy curls, and broccoli for 10 minutes. Toss the broccoli, and soy curls so they cook evenly. Bake for about 7 minutes more, or until slightly crispy and golden brown.
Sauce: In a medium bowl, mix the peanut butter, rice vinegar, tamari, maple syrup, sesame oil (optional), hot sauce, garlic, and ginger. Add water, one tablespoon at a time, until the sauce is the desired consistency. For a smoother sauce, use an immersion blender.
Heat the sauce in a small saucepan over medium-low heat.
Toss: Remove the broccoli, and soy curls from the oven once they are done baking. Add the coconut aminos to the broccoli and toss to coat.
Combine: Transfer the soy curls to the saucepan with the peanut sauce. Cook until warmed through.