Prepare all ingredients: Chop scallions, garlic, and ginger finely. Combine tianmianjiang, ketchup, oyster sauce, and soy sauce in a bowl.

Heat a wok over medium-high heat.

Add scallions, garlic, ginger, and doubanjiang (if using) to the wok.

Stir-fry until fragrant.

Add green garlic shoots (if using) and minced pork to the wok.

Stir-fry until the pork is cooked through and browned.

Add the combined flavoring ingredients and tofu to the wok.

Bring the mixture to a boil, stirring gently to avoid breaking the tofu.

Taste and adjust the flavor with soy sauce if needed.

In a separate bowl, mix katakuriko and water to create a slurry.

Gradually stir the katakuriko slurry into the wok, stirring constantly, until the sauce thickens to your desired consistency.

Simmer for a few minutes to allow the sauce to fully thicken.

Stir in the remaining scallion at the end.

Serve hot.