Heat the oil in a wok or a wide-bottomed frying pan. Briefly stir-fry the onion. Add the Chinese cabbage and carrot and continue stir-frying for approx. 4 mins. Add the tofu and chilli and briefly continue stir-frying. Add the wine, soy sauce, salt and sugar and simmer over a low heat, stirring occasionally, for approx. 4 mins.