Cut the garlic into large chunks. Slice the mushrooms into large clices about 1cm thick. Cube the tofu into 1cm cubes. Slice the scallions into 2cm long tubes.

Heat the oil on high in a stir fry pan and throw in the garlic. After a minute, add the pork, salt, and mirin. When the pork is mostly white, toss in the mushrooms, tofu, soy sauce, and chili bean sauce. I used Lee Kum Kee brand Chili Bean Sauce (Toban Djan) - very good stuff.

Once the mushrooms have cooked all the way through, add the sugar and then add cornstarch until the desired thickness is obtained. Remove from heat, stir in the scallions.

Serve over rice with a garnish of cilantro.