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Heat up a large skillet or a pan over medium high heat. Add vegetable oil, garlic, and ginger, stirring with a wooden spoon for 1 to 2 minutes until the garlic turns light brown and crispy and the oil smells fragrant.
Add the pork, kosher salt, and ground black pepper, and cook for about 2 minutes, stirring with the wooden spoon until the pork turns a little crunchy.
Stir in hot pepper flakes for about 30 seconds until it bubbles and smells a little smoky.
Add the onion, green chili pepper, and green onion. Stir for 1 minute until the vegetables turn slightly withered.
Stir in soy sauce and hot pepper paste.
Add 1 cup chicken broth and cook for about 2 minutes until vigorously boiling.
Add the tofu cubes and gently mix with a wooden spoon, careful not to break up the tofu. Cook for about 3 to 4 minutes until the tofu turns soft.
While the tofu is cooking, combine the rest of the ¼ cup chicken broth and potato starch in a small bowl and mix it well. Add it to the boiling mapo tofu and gently stir it in with a wooden spoon to thicken the sauce.
Remove from the heat and stir in the sesame oil.
Transfer to a large shallow bowl. Serve with rice, kimchi, and a few more side dishes.