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Bring a small pot of water to a boil. Blanch the tofu slices for 30 seconds, then drain well.
Add a generous splash of oil to the wok and heat until the wok starts to smoke.
Add the sliced shiitake mushrooms. Fry on high heat until golden and slightly crisp on the edges.
Press them down into the wok. Push mushrooms to the side.
Add a touch more oil if needed. Drop in the garlic and dried shrimp. Stir-fry for 20–30 seconds until fragrant.
Add sliced red chilli, if using.
Add the blanched five-spice tofu slices. Toss well and let them catch a bit of colour.
Add the stems of your Chinese chives. Splash in some Chinese rice wine.
Pour in your sauce mix: light soy sauce, oyster sauce, chicken powder, pinch of white pepper, and a little sugar.
Toss in the chive leaves. Crank the heat to high-high.
Stir-fry for another 30–60 seconds until everything is glossy and well coated.
Just before serving, drizzle in ½ tsp sesame oil.