Combine the wine, 1 tablespoon of the soy sauce, the honey and 1 teaspoon ginger in a large zip-seal plastic bag. Add the tofu. Press out excess air and seal the bag. Shake the bag gently to coat tofu with the marinade. Marinate in the refrigerator for 1 hour, turning occasionally.
Meanwhile, cook the rice according to packet instructions; keep warm. Lightly coat a large, deep frying pan with non-stick cooking spray. Set over high heat until hot but not smoking.
Stir-fry the garlic and remaining ginger until fragrant, about 1 minute. Add the mixed vegetables, half the spring onion, the rice, the remaining soy sauce and the pepper. Stir-fry until the vegetables are heated through, about 4 minutes.
Push the ingredients to one side of wok or pan, and then pour in the beaten egg. Cook until almost set. Cut into strips with a heatproof spatula.
Pour the marinade into a small saucepan. Boil over high heat for 2 minutes. Add the tofu and the marinade to the wok. Stir-fry until the tofu is heated through, about 4 minutes. Sprinkle with remaining spring onion.