Heat the remaining half of the oil in your wok over medium heat for 1-2 minutes.
Add the ginger and fry for 60 seconds.
Add the garlic and fry for another minute.
Add the ground pork and turn the heat up to high. Break it up with your spatula and fry until you see no more pink meat.
Stir in the ground Sichuan peppercorns and fry for about 30 seconds.
Stir in the Doubanjiang until it's well-integrated.
Stir the chicken broth in next.
Give the cornstarch slurry another stir and pour it into the wok. Mix well and let it thicken for a minute.
Stir in the sugar, sesame oil, and the chili oil you made at the start (including the peppers).
Carefully add and stir in the tofu. You do not want the cubes to fall apart, so be gentle. Let it simmer for 3-5 minutes.
Finally, add the scallions and let it simmer for one more minute. If you like, reserve some to sprinkle over for serving.
Distribute to bowls and serve with rice!