Whole Szechuan peppercorns give this dish pops of the mouth-tingling numbness that's traditional to Szechuan cuisine. Look for black bean sauce and chili bean paste in Asian markets or in the Asian aisle of larger grocery stores.
Place tofu on a plate lined with paper towels. Place another plate on top to weight it down. Let sit 10 minutes.
Meanwhile, whisk together black-bean chili sauce, chili bean paste, hoisin, sesame oil, and 1/2 cup water. Add cornstarch and whisk to combine. Remove tofu from paper towel and cut into 1-inch cubes.
Heat safflower oil in a large skillet over high. Add pork and a pinch of salt and cook, breaking up with back of spoon, until pork is brown and crisp, 4 to 5 minutes. Add ginger, garlic, peppercorns, and scallions; cook, stirring, until fragrant, 30 seconds. Stir in sauce and an additional 1/2 cup water. Carefully fold in tofu. Reduce heat to medium-high and cook until sauce thickens slightly and coats tofu, 1 to 2 minutes. Serve over rice with a sprinkling of scallions and cilantro.