1.  Wrap tofu in paper towels and put a heavy plate on top for 30 minutes, pouring off liquid as it accumulates.  Cut tofu into 1/2-inch cubes and set aside on a plate.

2.  Slice scallions, mince garlic and ginger, and set aside together in a bowl.

3.  Combine soy sauce, hoisin sauce, and sugar in a bowl.  Stir to dissolve the sugar.

4.  Heat medium frying pan over medium high heat for 2 to 3 minutes.  Saute the ground pork until no longer pink.  Remove with a slotted spoon and drain on a paper towel.  Pour or spoon out most of the fat from the pan.

5.  Add the vegetable oil to the pan and heat the oil over medium high heat.  Add the sliced scallions, minced garlic, minced ginger, and black bean sauce, and saute for a minute while stirring.

6.  Add the cooked ground pork, the mixure of soy sauce-hoisin sauce-sugar, the chicken broth, and the tofu.  Cook while stirring until the sauce is thick and the tofu is heated through, 5 to 10 minutes.

7.  Serve over cooked rice. 

This is the first classic Chinese dish I learned to make for my family.  I modified the recipe using several cookbooks as reference.  My family likes this version the best.