Place the soy curls, broth, smashed garlic and salt into a small saucepan. Bring to a small boil over medium heat, then turn the heat off. Allow the soy curls to sit in the hot liquid for about 10 minutes.
Drain the soy curls using a fine mesh strainer. Place the soy curls into a towel and cover it with another towel. Put a heavy pan or pot on top to get some of the moisture out for about 10 minutes.
Place plenty of vegetable oil (at least 5 inches high) into another small saucepan over medium-high heat. While it is heating (it will take about 7 minutes), prepare your cooling sauce by combining the Vegenaise, parsley and garlic powder together. Set aside.
Now you should be ready to fry the soy curls. Place a wooden spoon into the oil, touching the bottom of the pan. If bubbles form immediately around it, you are ready to fry. Place the soy curls into the water/Ener-G mixture, then toss them into the cornstarch, coating well and tapping off any excess. Working in small batches, gently drop them into the oil, piece by piece, being careful not to overcrowd the pan. Allow to fry for 3-4 minutes, then remove them from the oil using a skimmer. Place them onto paper towels to drain. Repeat the process until all of the soy curls are fried.
In another large skillet, melt the Earth Balance over medium-low heat. Add in the sriracha and stir. Now, throw in the soy curls, and stir until well coated. Add a bit more vegan butter and hot sauce as needed to cover all of the pieces. Taste, then add more heat to taste as needed. As soon as the pieces are warmed through and thoroughly coated in the hot sauce, serve immediately with the cooling sauce on the side.