Fill wok half-full of water; over high heat, bring to boil. Add whole eggplants and boil, turning occasionally, until just a little tender when pinched, 3 to 4 minutes. Drain in colander; let cool. Cut into 1/2-inch/1 cm thick slices.

In bowl, mix together soy sauce, rice vinegar, rice wine, sugar and Sichuan pepper. Mince white and light green parts of green onions; thinly slice dark green parts. Set aside.

In wok, heat oil over medium-high heat; fry hot bean paste, stirring, until oil becomes red, 1 to 2 minutes. Add white and light green parts of green onions and ginger; stir-fry until fragrant, 1 to 1-1/2 minutes. Add pork and white pepper; stir-fry until golden brown, 3 to 4 minutes.

Stir in garlic; fry for 30 seconds. Stir in soy sauce mixture. Stir-fry until almost all liquid is incorporated. Add stock; bring to boil. Add eggplant and tofu. Cook, stirring occasionally without breaking up tofu, until liquid is reduced by half.

Mix cornstarch with 2 tsp/10 mL water; stir into wok and cook until sauce is lightly thickened. Stir in sesame oil and dark green parts of green onions. Transfer immediately to serving dish.

Makes 4 to 6 servings.