Marinate ground pork with white wine and cornstarch for a few minutes.

Heat vegetable oil in a wok or large skillet.

Fry the marinated pork until lightly browned.

Add tofu cubes to the wok.

Incorporate szechuan hot bean sauce, minced ginger, minced garlic, and soy sauce.

Add frozen green peas and hot pepper oil (or cayenne pepper).

Stir-fry the mixture for approximately 1 minute to combine flavors.

Pour in chicken broth and add salt to taste (if desired).

Bring the mixture to a boil over high heat, stirring constantly.

Thicken the sauce by gradually adding the cornstarch mixture (cornstarch and water).

Continue to stir until the sauce reaches desired consistency.

Remove from heat and garnish with black pepper, minced scallions, and sesame oil.

Serve hot, ideally with rice.