In a small bowl, mash the fermented black beans with the back of a spoon. Stir the mashed black beans with the chili bean paste, rice wine, soy sauce, sesame oil, sugar, and Sichuan pepper. Set aside.
Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the meat and stir-fry for 2 minutes until no longer pink, breaking up the meat with a spatula.
Reduce the heat to medium, then add the scallion whites, garlic, and ginger. Stir-fry briefly until fragrant, about 30 seconds.
Add the black bean mixture and chicken broth. Bring the liquid to a boil, then reduce to a simmer. Add the tofu cubes. Allow the broth to simmer for about 5 minutes.
While the broth is simmering, cook the ramen according to package instructions. Divide the ramen into individual bowls.
Season the mapo tofu broth with salt and pepper. Ladle the broth over the ramen and garnish with scallion greens.