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Cook peppercorns in a small skillet over medium-high, shaking skillet constantly, until fragrant and just smoking, about 2 minutes. Transfer to a mortar, and let cool slightly, about 2 minutes. Finely grind using a pestle. Set aside until ready to use.
Heat oil in a large enamel-coated cast-iron braiser or a deep skillet over medium-high. Add beef; sprinkle with 1 teaspoon salt. Cook, stirring beef occasionally and breaking up using a wooden spoon, until nearly cooked through, about 5 minutes. Add shallots, garlic, ginger, and chiles; cook, stirring often, until shallots are softened, about 3 minutes. Stir in doubanjiang, wine, soy sauce, and ground peppercorns; cook, stirring constantly, until mixture is fragrant and beef is fully coated, about 1 minute. Stir in tomatoes and chicken broth; bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; cook, stirring occasionally, until mixture is slightly reduced and beef is tender, about 10 minutes. Stir in remaining 1 teaspoon salt. Gently stir in beans with cooking liquid and tofu. Reduce heat to medium-low; cover and cook, undisturbed, until mixture is heated through and flavors meld, about 10 minutes. Season with additional salt to taste. Garnish with scallions, and serve with rice.