Marinate ground pork with 2 tbsp cooking wine and 1/3 tsp black pepper. Cube tofu into 2cm pieces and slice green onion into 0.7cm slices.

Heat a pan over medium heat, add oil or chili oil, and stir-fry green onion until lightly browned.

Lower to medium-low heat, add minced garlic, and stir-fry until fragrant.

Add marinated pork to the pan and stir-fry over medium-high heat until browned.

Add 1 tbsp soy sauce to the side of the pan and let it caramelize slightly for enhanced flavor.

Reduce heat to low, add 150ml water and 1 tbsp doubanjiang. Adjust the amount of doubanjiang to taste.

Add 1.5 tbsp chili powder for color and spice.

Add 2 tbsp oyster sauce for umami flavor.

Add 1 tbsp sugar to balance the flavors.

Add 2 tbsp cooking wine and simmer over medium heat for 1-2 minutes.

Add cubed tofu and gently mix to coat with the sauce.

Simmer until the sauce thickens slightly. No need for cornstarch if the sauce is reduced well.