1. Trim and cut the romanesco into florets, retaining as many leaves as possible. Cut the shishito peppers  at a diagonal bias into 2-inch pieces. Heat about 2 cups oil in a wok to 350°F (177°C). Drop in the romanesco and oil-blanch for 2 minutes, until stems are bright green in color and florets are turning golden-brown on the edges. Remove with a slotted spoon and transfer to a paper towel-lined plate. Drop the shishito peppers and fry for 10 seconds (very briefly!), then transfer to the same plate.
2. If frying the yucca fries and rice paper tuile, do that now (see step below). Pour out the oil into a heat-proof container, retaining about 1 tablespoon in the wok.
3. Heat the wok over medium-high heat and add the dried chiles. Stir-fry until fragrant and starting to darken, then add the garlic slices. When the garlic is fragrant not yet browned, about 30 seconds, push the aromatics up the sides of the wok and add the chili bean paste, soy sauce, and dried figs. When the sauce is bubbling, add the oil-blanched romanesco and shishito peppers and stir-fry over high heat until the sauce is slightly reduced and coats the vegetables like a glaze, about 2 minutes. Remove the wok from the heat.

For the yucca fries and crispy rice paper tuile (optional):

1. Bring a small pot of water to a boil. Blanch the yucca pieces until a knife slides through the pieces with ease. Remove gently with a slotted spoon and pat dry with a clean towel. Fry until crispy and golden-brown and drain on a paper-towel-lined plate. Drop the sheet of rice paper into the oil— it will puff up immediately and turn white. Remove before it burns and transfer to a paper towel. Sprinkle with salt and five-spice.

To serve: 

1. Arrange a few pieces of fried yucca on the plate. Transfer the stir-fried romanesco on top. Scatter a few of the glazed figs around the plate, and garnish with the rice paper tuile. Serve immediately.