In a small bowl, mix together the pork, 1/2 teaspoon of the salt, the oyster sauce and soy sauce, and set aside.
Heat a large wok or skillet over high heat until smoking. Add 1/4 cup of the peanut oil and one-third of the tofu slices to the wok and cook until golden brown, about 5 minutes per side. Transfer the tofu to a plate, and then repeat for the remaining tofu.
Clean out the wok and place over high heat until smoking. Add the remaining 1 tablespoon peanut oil, the garlic, ginger and pork mixture. Cook until the pork browns, about 4 minutes. Add the rice wine, bean sauce, hoisin sauce, the remaining 1 teaspoon salt, the chicken powder, sweet soy sauce and sugar, and bring to a simmer. Add the mushrooms, scallions, green chiles, orange chiles, green bell peppers, orange bell peppers and red bell peppers, and toss to coat.
In a small bowl, mix the cornstarch with 1/4 cup water until smooth, and then add to the wok. Bring the sauce back to a boil and cook until it thickens, about 2 minutes. Add the tofu back to the wok and toss to coat. Lower the heat and cook just until the tofu is warmed through.
Serve garnished with the cilantro sprigs laid over the top.