Pat the tofu dry with a paper towel and cut into even cubes. Clean the spring onions and cut them diagonally into small rings. Peel the onion and chop finely. Remove the seeds of the chili peppers and cut the peppers into small rings. Clean the mushrooms, remove the lower stems and quarter the mushrooms.
Peel the carrots, cut in half and diagonally into thin half-moon shaped slices. Clean the sugar peas and cut them into slices of about 2 cm.
Heat half of the oil in a wok or cast iron pan. Fry the tofu over medium heat, repeatedly turning until golden brown on all sides, add soya sauce, let it simmer a little, remove from pan and set aside. Pour the remaining oil into the pan, heat briefly. Sauté the chopped onion and chili peppers. Add the sliced carrots and sugar peas and sauté for 5 minutes. Add the curry powder and stir well. Then add the mushrooms and fry for another 3 minutes. Finally, fold in the tofu cubes and spring onions. Add the vegetable stock and bring it to a quick boil. Season to taste with salt and pepper.