Grind Szechuan peppercorns in a mortar until finely ground. Set aside.
Heat canola oil in a large enamel-coated cast-iron braiser or a deep skillet over medium-high heat.
Add ground beef to the heated oil and sprinkle with 1 teaspoon of kosher salt. Cook until nearly cooked through, breaking up the beef with a wooden spoon as it cooks, about 5 minutes.
Add shallots, garlic, ginger, and chiles to the skillet. Cook, stirring often, until shallots are softened, about 3 minutes.
Stir in doubanjiang, white wine, soy sauce, and the ground Szechuan peppercorns. Cook, stirring constantly, until fragrant and beef is fully coated, about 1 minute.
Add crushed tomatoes and chicken broth to the skillet. Bring to a simmer over medium-high heat, then reduce heat to medium. Cook, stirring occasionally, until slightly reduced and beef is tender, about 10 minutes.
Stir in the remaining 1 teaspoon of kosher salt.
Gently stir in black beans with their cooking liquid and tofu. Reduce heat to medium-low, cover, and cook undisturbed until heated through and flavors meld, about 10 minutes.
Season with additional salt to taste if needed.
Garnish with sliced scallions and serve with hot steamed rice.