The Best Vegan Spring Roll Bowls

0 Put the soy curls in a large bowl. Pour the broth, soy sauce, agave, lime juice and rice wine vinegar over the soy curls. Stir to combine. Make sure the soy curls are submerged in the liquid and let them sit for 15 to 20 minutes.
1 While the soy curls soak, prep the rest of the ingredients. Cook the vermicelli according to package directions. 
2 Prep all the veggies, herbs and peanuts. Put them in a large bowl and set aside.
3 Once the soy curls have soaked, drain them, reserving the marinade to use in a few minutes. Squeeze as much liquid out of the soy curls as you can. 
4 Heat the oil in a large non-stick skillet on medium high. 
5 Pour the soy curls into the skillet and sauté, reducing heat as needed, until the soy curls are golden brown and firm. About 10 to 15 minutes. 
6 Then add the cornstarch to the reserved marinade. Whisk to combine, making sure there are no lumps of cornstarch left.
7 Pour the marinade into the skillet with the soy curls. Toss to combine, then continue to sauté until the sauce thickens. About 2 to 3 minutes. 
8 Let the soy curls cool for a few minutes.
9 While the soy curls cool, make the peanut sauce. Add all the sauce ingredients into a small mixing bowl and whisk to combine. 
10 If you are meal prepping, this will make 4 to 6 lunches. Add about 1/4 of the vermicelli, veggies, herbs and peanuts to one compartment of a container. A 1/4 of the soy curls to another compartment and 1/4 of the peanut sauce to another compartment. Then grab for lunch and mix everything together when ready to eat.
11 If you want to serve right away, add the vermicelli, and soy curls to the bowl with the veggies, herbs and peanuts. Serve in bowls and top with peanut sauce!