In a medium bowl combine the duck, 2 teaspoons of the soy sauce, 1 teaspoon of the rice vinegar, cornstarch, sesame oil, ½ teaspoon of the rice wine, salt, pepper, and five-spice powder. Stir to combine.
In a small bowl combine the broth and the remaining 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and ½ teaspoon rice wine.
Heat a wok over high heat.
Add in 1 tablespoon of the oil, add the tofu, reduce the heat to medium, then stir-fry 1 minute or until lightly browned.
Transfer the tofu to a plate.
Add the remaining 1 tablespoon oil into the wok.
Add the ginger and shallots and stir-fry 1 minute or until the mixture just begins to brown.
Add the black bean sauce.
Add the duck, increase the heat to high, and stir-fry 2 minutes or until the duck is no longer pink but not cooked through.
Add the celery and chilies and stir-fry 1 minute or until the celery just begins to wilt.
Return the tofu to the wok and stir-fry 1 minute or until well combined.
Swirl the sauce mixture into the wok, cover, and cook 1 minute.
Uncover and stir-fry 10 seconds or until the duck is just cooked through.