• Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
• Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
• Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp or scallops, 2 to 4 minutes for steak or pork, and 3 to 5 minutes for chicken or tofu. Transfer to a plate. Do not clean the pan. Meanwhile, start preparing the remaining ingredients.

• Peel and finely chop enough onion to measure ½ cup [1 cup].
• Trim the stems from the figs; coarsely chop the figs.
• Using the bottom of a bowl or cup, lightly crush the cashews for garnish.

In the same pan used for your protein, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the turmeric spice blend and cook until fragrant, about 1 minute.
Add your protein, cauliflower “rice,” coconut milk, and ½ cup [1 cup] water and cook, stirring occasionally, until the cauliflower is crisp-tender and the protein is cooked through, 2 to 4 minutes. Stir in the figs. Remove from the heat and season to taste with salt and pepper.

Transfer your protein and cauliflower “rice” to individual bowls, garnish with the cashews, and serve.