Heat oil in wok over high heat until smoking. Add mushrooms and cook, stirring constantly for 1 minute, then add ground meat and cook, stirring constantly for 1 minute. Add garlic and ginger and cook about 15 seconds. Add wine, soy sauce, and stock and bring to a boil. Mix in corn starch mixture and cook for 30 seconds until thickened. Add tofu and carefully fold in, trying not to break it. Stir in chili oil and half of scallions and simmer for 30 seconds longer.