To make the brine, place the shrimp paste in a clean container and add the warm water, soft tofu and salt. Store for two days, stirring occasionally.

Next, cut the firm tofu into small pieces and place into another container and let it sit for half a day to two days. Remove and deep fry until golden brown.

The tofu becomes softer and the odor stronger the longer it sits in the container. It generally turns like fermented bean curd on the third or fourth day.