Lightly sprinkle salt over the bean curd, then turn the pieces over and sprinkle salt on the other side. Leave them while preparing the sauce. Pour about 10ml (2 tsp) of oil into a skillet ...

In a small bowl, mash the fermented bean curd with the brine to a smooth paste. Mix in the sugar, soy sauce and rice wine. Finely mince the garlic cloves. Cut the chillies into thin rings ...