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Drain the tofu and cut into 3cm squares. Place in a large dish and cover with boiling water. Set aside for 5 minutes. Carefully transfer to a plate lined with paper towel to drain.
Heat the vegetable oil in a wok over high heat. Add the pork and stir-fry for 3-5 minutes or until browned. Add the garlic and ginger. Stir-fry for 1 minute or until aromatic. Add the Sichuan pepper and stir-fry for 30 seconds or until aromatic.
Add the chilli bean sauce and stir until well combined. Pour in the stock and bring to a simmer. Simmer for 2 minutes. Place the cornflour and 2 tbsp water in a small bowl and stir until combined. Add to the wok. Cook, stirring, until the sauce boils and thickens. Add the sugar and season.
Add the tofu to the wok and gently stir until coated in the sauce. Simmer for 3-5 minutes or until heated through. Divide among serving bowls. Drizzle over sesame oil and sprinkle with shallot to serve.