Heat a wok or heavy large skillet over high heat. Add the oil, garlic, black beans, ginger, and finely chopped green onion. Stir-fry for 30 seconds. Add the pork and any liquid and stir fry, using your spatula or spoon to break up the meat, until the pork changes from pink to gray, about 1 to 2 minutes. Stir in the chicken stock or broth, remaining hot bean paste, and vinegar. Add the tofu if doing the braised version and half the thin green onion strips. Reduce the heat to medium-high and gently toss bean curd in the sauce, taking care to not break the tofu cubes. Cook for 2 minutes. Bring to a boil, stir the cornstarch to recombine, and add it to the pan. Cook for 30 seconds or until the sauce has thickened. Sprinkle with the ground Szechwan or black peppercorns. If serving hot, spoon the bean curd into a serving bowl. Garnish with a drizzle of sesame oil and the remaining green onions and cilantro leaves. Serve as an entree over steamed rice.
To make the salad version, scatter a handful of mung bean sprouts or shredded cucumber slices (or both) over a shallow bowl or platter. Arrange soft tofu cubes over the vegetables, and the hot pork sauce over all. Sprinkle with sesame oil, reserved green onions, and cilantros leaves and serve as a first course.
Chef's Note: Chinese hot bean paste comes in a jar and is made with soy beans, spices, and hot chilies. It will keep, refrigerated, for several months. Sriracha chile sauce is a Thai and Vietnamese condiment made with chilies and is less salty than the bean paste. Either one works well in this recipe.
* While tofu can be pretty bland stuff on its own, its most redeeming quality to my mind, is its ability to act like a sponge by absorbing whatever liquid it is bathed in. The finished texture of this dish can vary according to your preference, depending on which kind of bean curd you buy, either the soft tofu or firm or extra-firm. If you prefer the "custardy" Japanese-style tofu, then cube it and serve it cold as a salad or first course, with bean sprouts and cucumber and the hot sauce poured over all. If you like the texture of the firm tofu (which is sold labeled as firm or extra firm) you can braise it in the sauce and serve the dish warm or at room temperature.
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