1.Cut tofu into 2cm cubes; spread, in a single layer, on a paper towel-lined tray. Cover tofu with more paper towel; stand for 10 minutes.
2.In a wok, heat half the oil over medium-high heat; stir-fry tofu, in batches, for about 3-5 minutes or until browned lightly. Remove.
3.Heat remaining oil in wok; stir-fry onion, garlic, ginger and chilli for about 3 minutes, or until onion softens. Add asparagus, broccolini and peas; stir-fry for about 2-3 minutes, or until vegetables are tender. Add buk choy, stock, sauces and juice; stir-fry for about 2 minutes or until buk choy wilts.
4.Return tofu to wok; stir-fry until combined. Remove from heat; stir in sprouts. Serve.