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Heat the oil in your wok over medium heat. Stir in the garlic, and cook for about 30 seconds, or until the garlic begins to turn golden at the edges.
Add the ground pork, and stir-fry until browned, about 1-2 minutes. Increase the heat to high, 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 stock, white pepper, sugar, and sesame oil. Bring the sauce to a simmer. Mix the cornstarch slurry, and pour into the sauce. Simmer for 30 seconds, until the sauce has thickened.
Gently stir in the tofu cubes, and allow it to simmer for 1-2 minutes, stirring often. Stir in the scallions, and serve.