Mix marinade ingredients. Marinate pork for about 20 minutes. Cut the tofu (bean curd) into 1/4 inch square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.
Heat wok and add oil. When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Mash the black beans, then add to the walk, stirring until well blended with the meat. Add the chili paste, then the rice wine, bean curd, and the vegetables.
Turn down the heat. Cook for 3 - 4 minutes. While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.