Pat the silken tofu blocks dry with paper towels. Carefully cut a small pocket into the top of each tofu block and gently scoop out some of the interior with a small spoon, creating a cavity for the filling.
Heat vegetable oil in a wok or large pan over medium heat. Add minced garlic and ginger, and stir-fry until fragrant.
Add minced pork to the wok and stir-fry until cooked through and no longer pink, breaking it into small pieces.
Add the diced shiitake mushrooms and continue stir-frying for 2 minutes until softened.
Season the pork and mushroom filling with soy sauce, oyster sauce, sesame oil, and sugar. Stir well to combine and remove from heat. Let cool slightly.
Spoon the cooled pork and mushroom filling into the cavity of each tofu block, pressing gently to fill.
Heat vegetable oil in a clean wok or large shallow pan over medium-high heat. Carefully place the stuffed tofu blocks into the pan, stuffed side up.
Pan-fry the tofu for 3-4 minutes on the bottom side until golden brown, then gently flip and fry the other side for another 2-3 minutes.
Pour the chicken stock around the stuffed tofu pieces. Reduce heat to medium, cover the pan partially, and simmer for 8-10 minutes until the tofu is heated through and has absorbed the flavors.
Slowly drizzle the cornstarch slurry into the simmering liquid while stirring gently, creating a light glossy sauce that coats the tofu.
Transfer the stuffed tofu to a serving plate. Pour the braising sauce over and around the tofu. Garnish with chopped scallions and fresh cilantro.
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