Heat the oil in your wok over medium heat. Stir in the garlic for half a minute, or until it starts to go golden.
Add the ground pork and stir fry until browned. Add the chopped shallots and turn up the heat to high, cooking until shallots are translucent. Stir in both bean pastes, sesame oil, ground white pepper, sugar, and wine. Let the sauce bubble until it has a thick, rich consistency.
Add the stock to thin out the sauce. Then add the tofu and stir it all together gently, careful not to break it up too much. Cover and let it simmer for about 2 minutes.
Remove lid to add the cornstarch slurry and scallion. Gently mix until the sauce is thickened and the scallions are cooked. Plate and serve hot!