Heat 1 teaspoon oil in a large frying pan or wok over medium heat, and stir-fry the vegetables until tender. Add the ginger and season with salt and pepper. Remove vegetables from frying pan and set aside.
Place the eggs in a bowl and beat well. In a separate bowl, mix the cornflour, salt and pepper. Dip the tofu cubes first in the egg, and then in the cornflour mixture to coat.
Heat the remaining oil in the frying pan or wok over medium heat, and cook the tofu for 5 minutes, or until golden brown. Add the peanut sauce and peanuts and continue to cook, stirring, until sauce has thickened and tofu is well coated. Serve with the vegetables.