1.Cut tofu into 24 cubes; spread, in single layer, on absorbent-paper-lined tray. Cover tofu with more absorbent paper; stand 10 minutes.
2.Blend 2 teaspoons of the cornflour with the water in small jug; stir in stock, cooking wine, paste, sugar, sauce, garlic and ginger.
3.Heat a third of the peanut oil in wok; stir-fry wombok until wilted. Place in large bowl; cover to keep warm.
4.Heat half the remaining peanut oil in wok; stir-fry mushrooms until tender. Remove from wok.
5.Heat oil for deep-frying in wide deep saucepan.
6.Heat remaining peanut oil in wok; stir-fry mince until browned. Return mushrooms to wok with cornflour mixture; stir-fry until sauce boils and thickens slightly, season to taste. Place in bowl with wombok; cover to keep warm.
7.Toss tofu in remaining cornflour to coat; shake off excess. Deep-fry tofu, in batches, until browned lightly. Drain on absorbent paper; place in bowl with wombok.
8.Add remaining ingredients to bowl with wombok mixture; toss gently to combine.