Add the ground pork, and stir-fry until browned, cook well to medium heat for 5 minutes.
Increase the heat to high level, and add the shallots.
Cook for 1-2 minutes, until the shallots begin to turn translucent. Stir in the Shaoxing wine, hoisin sauce and spicy bean paste, and cook for an additional 30 seconds.
Add the chicken broth, white pepper, sugar, and sesame oil.
While stirring the sauce, mix with cornstarch. Simmer for 30 seconds, until the sauce has thickened.
Add the tofu and stir until the sauce has spread evenly. Top with scallions or onion leeks
Most Chinese style tofu I have tasted only has garlic oil on it, but it is already appetizing even without the ground pork.
Yes you are right. It is already appetizing and is great with onion leeks or scallions too.