Cut tofu into 2.5 cm squares. Heat oil in a wok or heavy-based frying pan on high. Fry tofu, in batches, turning constantly, for 3 minutes, until golden all over. Drain on paper towel.
Pour off all but 1 tablespoon of oil and reheat on high. Add vegetables and salt to taste. Stir-fry for 1-2 minutes, until tender but still crisp. Remove and set aside.
Add rice wine, soy sauce and bean sauce to same pan. Bring to boil, stirring. Carefully fold through tofu and simmer gently for a minute to coat. Add vegetables and cook for 2 minutes to reheat. Drizzle over sesame oil and scatter with green onion. Serve immediately.