Step 1 Place 1/3 cup boiling water, sugar, peanut butter, chilli sauce and soy sauce into a jug and whisk to combine.
Step 2 Spray a wok with oil and place over medium-high heat. Stir-fry tofu and garlic, stirring, for 5 minutes, until golden. Remove from pan and keep warm.
Step 3 Return pan to medium-high heat. Add carrot, capsicum, beans and 1/2 cup cold water. Cook for 5 minutes, or until vegetables are tender and water has evaporated.
Step 4 Return tofu to pan, adding peanut sauce. Cook for 2 minutes, or until heated through. Stir through onion and sprouts. Serve immediately with rice.