Coat the cubed tofu in the cornflour, shaking off any excess. Heat the groundnut oil in a large wok over a high heat until hot.
Blanch the beansprouts for at least 15 seconds in boiling water and allow to cool. Stir-fry the tofu for 2 minutes, then add the red pepper, courgette and beansprouts. Stir-fry for a further 2 minutes then remove from the heat.
Season to taste then stir through the dry roasted peanuts.
Spoon onto serving plates. Serve immediately