Thirty minutes before cooking, drain your tofu and wrap it in a clean tea towel. Put something heavy on top and leave pressed down for half an hour to get rid of any excess moisture.
When ready to cook, cut tofu into small pieces. In a large bowl, mix 2 tbsp of cornflour, a pinch of salt and chilli powder. Tip the tofu into the cornflour mixture and make sure it's thoroughly coated.
Boil your rice. In the meantime, heat a generous glug of oil in a frying pan. Fry your tofu for 8-10 minutes, stirring occasionally, until golden and crispy. When done, transfer onto a paper towel to drain any excess oil.
In the meantime, on high heat, stir-fry your vegetables in a separate frying pan with a little oil, until slightly browned, slightly softened but still retaining most of the crunch. It should take about 5 minutes.
To make the sauce, add 1 tbsp of oil to a small pan and add garlic and ginger. Fry for 1-2 minutes, then stir in a tbsp of honey and add sliced chilli. Reduce the heat to the minimum. In a small bowl, mix ½ tbsp of cornflour, 6 tbsp of water, 1 tbsp of rice vinegar and 2 tbsp of soy sauce. Tip into the saucepan and stir until thickened. This is your Kung Pao Sauce. Add more water to loosen if required.
Tip the sauce, crispy tofu and peanuts into the vegetables and stir. Serve sprinkled with spring onions with a side of boiled white rice.