In a saucepot, mix all the ingredients and bring to a boil.
In a separate boil, add your tvp and pour the hot marinade on top. Cover and let sit for 30 minutes to 1 hour to rehydrate.
Once ready, reserve 1/4 cup of the liquid and discard the rest. Squeeze the tvp to remove any excess moisture. In another bowl, coat in cornstarch and add to a large pan.
Heat the pan and fry the tvp until it gets crispy on the outside. Turn off the heat and add the broccoli. Sautee for a few minutes to soften it.
In a bowl, mix the sauce together. Add the soy sauce, brown sugar, minced garlic and ginger, and the marinade.
Add the sauce to the pan and stir to coat everything in the sauce. Bring the heat to low and let thicken.
Once it's done, serve over rice immediately or store leftovers in the fridge for up to 3 days.
