Step 1Heat oil over high heat in wok or large skillet. Add 1 tablespoon ginger, 1/2 garlic, 3 sliced onions, 1/2 chile paste and 1/8 cup cilantro. Cook about 30 seconds. Add 1 tablespoon soy sauce and cook another 30 seconds. Add ground meat and black beans. Cook until brown, stirring frequently, about 4 minutes. Add remaining ginger, garlic, chile paste and soy sauce, along with chicken broth, and bring to boil. Gently add tofu and simmer over medium heat about 3 minutes.
Step 2Mix cornstarch and about 1/2 cup hot liquid from wok in small bowl to create smooth paste. Slowly add paste to wok and simmer until slightly thickened, about 1 minute. Stew should be slightly spicy, but remember rice will offset spiciness. Add touch more chile paste if you want spicier dish. Serve hot over bowls of white rice and pass remaining green onions and cilantro separately in small bowls.