1) Heat 2 tablespoons of the oil in a wok and add the ginger, garlic and spring onions. Fry for 1 minute, add the tofu and stir-fry for another 2 minutes, then remove to a plate.
2) Heat the remaining oil and stir-fry the carrots, sugar snap peas, sweetcorn, red pepper and mushrooms until the vegetables are beginning to soften, then add the pak choi, soy sauce, sweet chilli sauce and basil.
3) Return the tofu, ginger, garlic and spring onions to the wok and toss everything together. Serve immediately with cooked Thai Taste Rice Noodles and garnished with coriander.