Heat wok or pan on a stovetop.
Add ground pork. Cook until it turns light brown.
Pour sesame oil and add ginger, garlic, half of the scallions, and chopped chillies. Stir fry for 2 minutes.
Stir-in the chili bean sauce and fermented soy beans. Pour 1 1/2 cup chicken broth. Let boil. Cover and cook in medium heat for 15 minutes.
Add tofu. Cook until sauce reduces to half.
Combine cornstarch and 1/2 cup chicken broth. Stir. Pour the mixture into the wok. Cook until texture thickens.
Transfer to a serving bowl. Top with remaining scallions.
Serve. Share and enjoy!