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1
Combine the water, fermented vegetables, dried shrimp, meat scraps, spring onions, garlic, and ginger in a clean non-reactive container. Stir well. The brine is ready to use when its constituent aromatics have fully dispersed and the liquid carries a pungent, fermented smell.
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2
Submerge the tofu cubes fully in the brine, weighting them down if necessary. For a mild result, ferment for 6–8 hours; for an aggressive result, ferment for up to 2 weeks. The fermentation is complete when the tofu has taken on a pronounced grey or darkened hue and the brine's volatile aroma has thoroughly penetrated each cube.
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3
Remove the tofu from the brine and allow to drain briefly. Heat the oil in a deep vessel to 180 °C. This is where the dish lives or dies: fry the tofu in batches for 3–4 minutes, maintaining the oil temperature throughout, until the exterior is firm and golden. Under-frying prevents the interior from achieving its defining custardy character — full heat through is required. The tofu is ready when the crust is visibly deep gold and rigid to the eye.
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4
Remove the tofu and serve immediately. The crispy exterior softens within minutes; delay is the enemy of the dish. The exterior should yield with an audible crack on pressure.
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5
Plate alongside sweet chili sauce and pickled vegetables. The interior, when broken open, should appear pale, creamy, and custardy — a direct contrast to the firm, dark shell. The condiments are not optional; they balance the complexity of the fermented flavour.