Preheat the oven to 350°F.

In a large bowl, whisk together nutritional yeast, five-spice powder and 1 tablespoon plus 1 1/2 teaspoons of the cornstarch,  until blended.

Add tofu and toss until evenly coated.

Spread tofu on a parchment-paper-lined baking sheet in a single layer and bake, stirring once halfway through cooking, until crisp, about 20 minutes.

Meanwhile, in a small bowl, whisk together ginger, garlic, tamari, 1/2 cup of the sherry, and remaining 1 tablespoon cornstarch. Set aside.

Heat a wok or large skillet over medium-high heat until hot.

Add chiles and toast until fragrant, about 2 minutes.

Stir in broccoli, pineapple and baked tofu and continue cooking until just beginning to stick to the pan, about 4 minutes.

Stir in remaining 1/2 cup sherry and cook, stirring constantly, until reduced, about 2 minutes.

Whisk sherry-cornstarch mixture once more, then add to wok with green onions and peanuts and cook until vegetables are cooked through and hot, about 4 minutes.

Serve over rice.