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Rinse shiitake mushrooms, place them in a saucepan with water to cover and cook over medium-high heat. Bring to a boil, reduce heat to medium and cook for 5 minutes. Remove from heat, and set aside for 20 minutes.
Spray electric skillet or Dutch oven with nonstick olive oil cooking spray, and set over medium-high heat for 1 minute.
Pat tofu dry, and cut into ½-inch cubes. Brown cubes in a hot pan, spraying with additional oil as needed. Turn frequently, until cubes are brown on all sides. Remove from pan, and set aside on a clean, dry plate.
Add olive oil to skillet, heat for a few seconds, and add crushed red pepper, garlic, ginger, onion and red bell pepper, sautéeing for 4 minutes.
Remove mushrooms from soaking liquid, discard liquid, and add all mushrooms and basil to mixture. Cook for 5 minutes, stirring frequently.
Add tofu and wine to pan. Cook for 1 minute, and add tomatoes and coconut milk.
Reduce heat to low, and stir in the chili sauce, turmeric, lime juice and aminos. Cook for 5 minutes more, and add snow peas.
Cook mixture just until snow peas are heated through, for about 2 minutes. Serve immediately.