Start jasmine rice if using.

Mix the stir-fry sauce ingredients together in a small bowl, set aside.

Toast Nuts: If using raw nuts toast them in a dry skillet or wok over medium-low heat until golden, stirring often. Set aside. Skip this if using roasted nuts.

Cook protein: Press tofu lightly with paper towels and cut into 1-inch cubes. Heat oil in a skillet or wok over medium heat. Sprinkle the oil generously with salt and pepper and give it a swirl. Pepper should smell wonderful. Add the tofu and let it form a crispy crust about 5 minutes- let it naturally release from the pan. It shouldn’t stick if you don’t fiddle with it. Turn it over and crisp up the other side. Place on a paper towel. See notes for chicken, shrimp and beef.

In the same pan, add a little more oil if necessary, add shallots, garlic and ginger, and saute over medium heat until golden and fragrant, about 2-3 minutes. Add broccoli, lower heat, and cook, stirring often, 4-5 minutes, until tender. Splash with Chinese cooking wine-optional (or skip it) and cook the wine off.

Make a well in the center of the broccoli, add the dried chilies and toast for 45 seconds, turning on your hood fan.

Pour in the stirfy sauce, and give a stir to incorporate all.

Add the crispy tofu (or other cooked protein) into the pan right before serving, warming and tossing to coat. Serve or rice and garnish!