If you are using tofu, press out the liquid by layering it between paper towels. Set a plate on top - and then set something heavy (like a pot) on the plate. Let it drain for 30 minutes and proceed to making the sauce.
To make the sauce, whisk together all ingredients. Add more Sriracha, soy sauce, or honey/agave to taste. This is a salty sauce with just a hint of sweet. Adjust heat to liking.
To make the noodles: Use a peeler or spiralizer and peel the zucchini into ribbons. Spray a pan with a little cooking oil and saute until zucchini is tender. Remove from pan and set aside. Spritz with a bit of oil to keep it from sticking. Keep warm.
For Tofu: Sprinkle tofu with salt, pepper, and the 2 TBSP of cornstarch. Toss to coat. Spray a heated pan with cooking oil and saute tofu until it's a light golden color on all sides (about 3 minutes)
For Shrimp: If using shrimp, do the same thing, but skip the cornstarch.
Remove from heat and set aside.
Spritz pan with oil again. Saute mushrooms until they are tender, about 3 minutes.
Add broccoli, garlic, and about 3 TBSP of water to pan. Saute until florets are tender. (about 4 minutes)
Add coleslaw vegetable mixture and cook another 3 minutes.
Push all the veggies to the edges of the pan so there is a hole in the middle. Whisk sauce one more time and pour into center. When it gets darker and bubbles, add in zucchini, tofu (or shrimp) and cashews. Combine to coat.
Divide between four bowls and enjoy.