Soak Chinese mushroom in lukewarm water until tender.
Pat tofu dry, sprinkle with salt and cut into 8 pieces. Sprinkle with cornstarch. Heat 2 tablespoons oil and sauté tofu on high heat until golden, taking care not to break up tofu. Remove and set aside.
Heat remaining 2 tablespoons of oil, brown garlic on medium heat and discard. Add leek, pork, and mushrooms. Stir-fry 1 minute.
Add tofu, dry sherry, sugar and soy sauce. Reduce heat to low and stir (by shaking pan) for 3 minutes. Serve hot. Serves 2 as a main course or 2 to 4 Chinese style.
Notes
If desired, use 2 tablespoons oyster sauce instead of soy sauce.