In a medium bowl, combine ground pork and marinade. Marinate for about 30 minutes at room temperature.
Clean the mushrooms. Remove and discard the stems. Cut the mushrooms in large dices.
For the tofu, pat dry the tofu with paper towels. Cut the tofu into ½-inch cubes.
In a small bowl, combine all the sauce ingredients.
In a large skillet over medium heat, heat up 2 tablespoons vegetable oil. Add the mushrooms and 1 glove of garlic slices. When the mushrooms are soften, add 1 tablespoon soy sauce and ¼ teaspoon sugar. Stir well. Transfer to a large bowl and set aside.
In the same skillet over medium heat, add the ground pork and cook until no longer pink. Add the rest of the garlic slices and carrots. Cook for 2 minutes. Add green peas and cook for another 2 minutes. Add the cooked mushrooms and the sauce. Turn the heat to medium-low, cook until the sauce is thickened, about 5 - 7 minutes.
Add the tofu into the mixture and stir carefully for 2 – 3 minutes until the tofu is hot. Taste and adjust with soy sauce and white pepper if needed. Transfer to a serving plate. Serve immediately.