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1
Combine the soy sauce, water, Shaoxing wine, dried bamboo shoot, fermented tofu (doufu ru), and fermented black beans in a clean, sealable jar. Stir to integrate the doufu ru into the liquid. The brine should smell sharp and deeply savoury at this stage.
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2
Submerge the firm tofu blocks fully in the brine, seal the jar, and ferment at room temperature for 3–5 days for a milder result, or refrigerated for up to 2–4 weeks for a deeper, more penetrating funk. This is where the dish lives or dies: the fermentation must proceed long enough for the interior of the tofu to become silky and intensely savoury, yet the blocks must hold their structure. The brine will develop an aggressive ammonia and sulfur-compound aroma; this is correct and expected. Taste a small piece at the 3-day mark — the interior should be soft, complex, and deeply savoury rather than merely sour or sharp.
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3
Remove the fermented tofu blocks from the brine and allow them to drain briefly on a rack. Reserve the brine; it may be refreshed and reused.
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4
Heat the oil in a suitable vessel to 180°C. Deep-fry the tofu blocks for 3–5 minutes, turning as needed, until the exterior is darkened and shattering-crisp and the interior is hot through. The blocks are ready when the crust resists pressure and the smell intensifies to a full, aggressive funk.
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5
Stir together the red chilli paste, finely chopped garlic, light soy sauce, and sesame oil to form the Changsha-style sauce. Scatter chopped coriander over the surface. The sauce should be sharp, hot, and aromatic.
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6
Serve the fried tofu immediately alongside the chilli sauce. The contrast between the shattering, funky exterior and the creamy, intensely savoury interior is the point of the dish; it must be eaten at once.