Soak dried shiitake mushrooms in water for 10 minutes. Remove and squeeze out the excess liquid from the mushrooms into the wok. Slice the caps and discard the stems. Heat the wok. Add oil, garlic, shiitake mushrooms, onions, dill, honey, basil, salt and pepper, saute for 5 minutes. Add sliced broccoli, stir-fry for 5 minutes. Stir in the tofu. Add umeboshi vinegar or cilantro, if desired.