Make the Sauce: Mix the sauce ingredients in a small bowl and set aside.
Cook the Mushrooms: Sauté the mushrooms, on medium-high, in a heavy-bottomed skillet with coconut oil and a little salt.
When the mushrooms are browned nicely remove them from the pan and set aside.
Sauté the Veggies: Add the celery, carrots, the whites of the green onions, the ginger and the garlic. Sauté until fragrant. About 4 minutes.
Make the Sauce: Make a well in the center of the pan and add the sauce to the center of the pan. Bring liquid to a boil. Reduce the heat and then the sauce should thicken and be nice and glossy.
Add the Crunch: Add the diced water chestnuts, the cashews, and the tofu. Return the mushrooms to the pan.
Add the Aromatics: Remove from the heat and add cilantro, greens or the onions, and sesame seeds.