Heat the cooking oil in a wok.
Lower the two pieces of tofu side by side and fry over high heat until browned and crisp, flipping them over after about four or five minutes. Arrange the tofu steaks at the center of two plates.
While the tofu steaks fry, heat another wok in another burner of the stove. Take about a tablespoonful of the hot oil from the wok with the tofu and pour into the second wok, swirling it around to coat the sides of the wok.
Add the ground pork. Season with salt and pepper. Stir fry until lightly browned.
Throw in the garlic, ginger, onion and chili. Stir fry for half a minute.
Add the eggplant and bell pepper. Sprinkle in the sugar and a bit more salt and pepper. Pour in the rice wine. Stir fry for a few minutes until the vegetables are done but still firm.
Stir in the soy sauce and oyster sauce. Pour in enough broth to make a few tablespoonfuls of sauce. Taste and adjust the seasonings, as needed.
Drizzle in the sesame seed oil. Stir. Turn off the heat.
Spoon the stir fried pork and vegetables, with the sauce, over the tofu steaks. Sprinkle with strips of scallion and serve.