Step 1

Place broccolini in a steamer basket, inside a medium pot with 1 inch water. Bring to a boil. Cover, turn heat down and simmer 5 minutes. Turn heat off. Uncover.

Step 2

At the same time chop the shallots, garlic and slice the mushrooms.

Step 3

Gather the rest of the ingredients together by the stove.

Step 4

In a wok or cast iron skillet, heat the coconut oil over medium high heat. When hot, season the oil with a generous 5 finger pinch of salt and fresh cracked pepper.

Step 5

Add tofu (or chicken or shrimp) and brown all sides flipping and turning until most sides sides are golden and crispy, about 5-6 minutes. If it is sticking, make sure pan is well oiled, and let it develop a little golden crust before flipping. When it gets this “crust” it will naturally release itself from the pan- if it’s sticking, you may be flipping it prematurely. Set the tofu (or chicken or shrimp) aside.

Step 6

Add a little more coconut oil to the wok and heat. When hot, add shallot and garlic, stirring constantly until golden and fragrant, about 2 minutes. Add sliced shiitake mushrooms. Continue cooking turning heat to medium, stirring often until tender. Add dried chilies and optional nuts. Saute 1 minute.

Step 7

Add vinegar, soy and water. Stir. Using tongs, add the steamed broccolini and toss to coat. Add tofu, give a few stirs, coating all. Taste for salt, add more if necessary. Divide among two bowls.

Step 8

Garnish with Peanut Chili Crunch,  crispy shallots, scallions or toasted sesame seeds.

Step 9

Serve immediately.