Mince the white parts and tender green tops of 4 green onions, and then mince the white part only of the remaining 2 green onions. Cut the tender green tops of these last 2 onions in half lengthwise, and then cut crosswise into 1-inch lengths. Place the minced green onion, garlic, and ginger in 3 small separate bowls. Set the green onion tops aside separately.
Ready the sauce ingredients. Measure the chili bean paste into a small bowl. In another small bowl, stir together the chicken broth, oyster sauce, soy sauce, sake, and sugar. Set the bowls near the stove. Have the cornstarch-water mixture and the bottle of sesame oil near the stove as well.
Place a wok or large frying pan over high heat. When it is hot, add the canola oil and swirl the pan to coat the bottom and sides with the oil. When the oil is very hot, add the garlic and cook, stirring constantly with a spatula so it doesn't burn, until fragrant. Then add the ginger and minced green onions, stir well, and reduce the heat to medium. Add the ground pork and continue to stir constantly, breaking up the pork and integrating it with the other ingredients. When the pork is just cooked, after about 2 minutes, add the chili bean paste and pour in the stock mixture. Using the spatula, combine all the ingredients well with the sauce.
Place the tofu in the pan and, using the edge of a ladle or a spoon, cut it into large chunks. Cook over medium heat until the tofu is heated through, about 2 minutes. Stir the watercornstarch mixture to recombine, pour it slowly into the pan, and then stir gently until the liquid in the pan thickens and becomes glossy, about 1 minute. Drizzle in a little sesame oil and garnish with the reserved green onion tops.
Spoon the tofu-and-pork mixture into a serving bowl or onto a platter, family style, and serve each diner a bowl of rice. Or, spoon the mixture over individual bowls of rice and serve.Servings: 4