Set the oven to 200 degrees celsius/395 fahrenheit. 

Clean the mushrooms and but them in halves or quarters, depending on size. Mince the garlic.

Make the glaze by combining mirin and sherry and bringing the mixture to a boil in a small saucepan. Let it boil for 20 seconds, then reduce the heat to low and add sugar and bean paste. Once the sugar has dissolved, remove the pan from the heat and stir in 1 tsp of sesame oil.

Put a wok on the stove, over high heat. When it's hot, add a tsp of vegetable oil and then add the mushrooms. Let them fry for 30 seconds before you starts stirring. Keep them in the wok for another 1 to 2 minutes. When they begin to give off liquid, reduce the heat to medium and add the minced garlic and the salt. Fry for 3-4 minutes, then add the wine and let it cook while stirring until the wine has cooked off. Then spoon 3 tbsp of the glaze into the wok, combine everything and then set the mushrooms aside. 

Check that the oven is preheated. To the remaining glaze, add the last tsp of sesame oil and the soy sauce.  Cut the tofu into 1-1.5 cm slices and dry them carefully with paper towels. Then dip each slice into the glaze, coating both sides. Put the slices on baking sheet with parchment paper and then bake them in the oven until edges are just beginning to brown, around 15-20 minutes.

If you're serving the dish with noodles, cook the noodles now, according to their instructions. Once cooked, you can dress them in a little oil and soy sauce, or in any remaining glaze if you like.

Reheat the mushrooms over low heat. Finally, slice the green onion thinly. Arrange the plate with noodles, then tofu, then mushrooms, and finally garnish with the green onion slices.