Mince the garlic, ginger, and scallions to create as much surface area as possible.
Combine the tamari, chili garlic paste, and sesame oil together to make a sauce. Set aside.
Using a sharp knife, slice the tofu into 1/2'' cubes
Using a metal wok, heat it up on a medium-high flame until the surface just begins to smoke.
Add a 1/2 tablespoons of the peanut oil and brown the pork. Remove from the wok and clean the inside with a paper towel
Over medium heat, add the remaining tablespoon of peanut oil. Add the garlic, ginger, and scallions to the oil making sure the garlic does not begin to brown
When you begin to smell the aroma of the garlic, ginger, and scallions (about 10-20 seconds), add the tofu to the mixture. Carefully fold the cubes into the flavored oil, making sure not to break up the tofu
Re-combine the browned pork with the tofu
Add the chili garlic sauce to the wok and combine it evenly over the cubes. Sprinkle the sugar over the top of the mixture
Let the tofu and pork cook together for 1 minute to help the flavors combine. In the meantime, stir the corn starch and cold water together in a small bowl
Add the corn starch slurry to the wok and boil the sauce for 30 seconds
Serve over jasmine rice. Add extra soy sauce to taste