Instructions: Stir the sha cha sauce, soy sauce, rice wine, sugar and salt together in a medium bowl until the sugar is dissolved.

For the Dish: If using the shrimp, pour enough warm water over them in a small bowl to cover completely. Soak until soft, about 20 minutes. Drain the shrimp and chop them coarse.

Heat a wok over high heat until hot. Add the broccoli, cauliflower, water and garlic. Cover the wok and cook until the vegetables are tender and crisp, 2 to 3 minutes. Add the sauce, tofu and chopped shrimp. Cook until the tofu is heated through, about 1 minute. Add cornstarch solution; cook, while stirring, until sauce thickens slightly about 30 seconds. Scoop onto a serving platter and serve immediately.

This recipe yields 4 servings.

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