Combine the cornflour, rice wine, sugar, rice vinegar, chilli bean paste and light soy sauce in a bowl mixing well and set to one side.
Heat your wok over a medium to high heat adding in the oil, add tofu pieces and fry for 1 to 2 minutes, then add your spring onion and garlic puree fry for a further minute. Give your sauce mix a quick mix and add to your wok, bring to the boil mixing the whole time, continue to cook for a further 2 minutes allowing your sauce to thicken. Transfer to your serving plate and sprinkle over the sesame seeds.