Mix together the hoisin sauce, soy sauce, rice wine, and sesame oil.
Fry the tofu in the peanut oil until evenly golden. Remove the tofu to a platter.
Put the carrots in the hot pan, toss, then pour in 3 Tbs water. Immediately cover the pan and cook 3 minutes. Remove the cover, and push the carots to the sides. Pour in more peanut oil, let it warm, then toss it on the carrots.
Add the snow peas, peanuts, ginger and stirfry for 2 minutes. Return the tofu to the pan and stirfry another 1 minute. Stir the hoisin sauce mixture and add it to the pan. Stir and serve over rice.