In a mixing bowl, combine your pork mince, minced garlic, sesame oil, sugar, cornstarch, soy sauce, dry sherry wine, shitake mushrooms, ginger powder, and green onions. Mix with chopsticks stirring in one direction until the mixture becomes almost pasty.
Slice your extra firm tofu horizontally into four layers. Then cut those layers into thirds to create 12 squares per tofu block.
Using ½ tbsp measuring spoon, scoop some of the middle out but do not scoop all the way to create a hole - just a small divot.
Then stuff the tofu with 1 tbsp of your ground pork mixture.
In a pan set over medium heat, add cooking oil. Once the oil is hot, lay your stuffed tofu flat side down so the pork is facing up. Do not overcrowd your pan (fry in two batches).
Pour ½ cup water into the pan, cover and allow this to steam and fry for 10 minutes.
Remove the cover and at this point the water should have evaporated. Flip the tofu over to sear the ground pork side until golden brown, about 2 minutes. Repeat for other batch.