In a wok or large skillet, prepare Neat crumbles or other plant-based protein according to package directions. Alternately, sauté minced mushrooms in 2 teaspoons of oil over medium-high heat for 8 to 10 minutes, until they soften, darken and cook through.
Mix plant protein or mushrooms with 1 tablespoon soy or tamari, 1 tablespoon of the sake and the sesame oil. Spoon into a bowl and set aside.
Wipe out wok or skillet and return to burner and set on medium-high heat. Add the peanut or other neutral oil and heat until the oil starts to shimmer. Add scallions, garlic and ginger. Stir quickly for a minute or so, until everything sizzles, softens and turns fragrant.
Pour in vegetable broth and stir in the sriracha or sambal oelek and remaining 2 tablespoons of soy and 1 tablespoon of sake. Add the tofu and plant-based protein or mushrooms. Bring to a boil, stirring carefully, then reduce heat to low. Cover and simmer for 20 minutes.
The ingredients in Neat naturally produce a velvety sauce during the cooking. Mushrooms or other plant-based protein may yield different results. If your sauce comes out on the thinnish side after cooking, coax it to coalesce — in a small bowl, whisk together the tablespoon of cornstarch with 4 teaspoons cold water to form a paste. Stir into the wok of tofu, plant-based protein and sauce. Continue to cook and stir for another 3 to 5 minutes, until sauce thickens.
Serve over brown rice.