Remove the tofu from the packaging and transfer it into a shallow bowl. Place several dishes on top of the tofu to press out the excess water. Drain the water and cut the block of tofu into ¾” x ¾” x 1” pieces.

Heat 1 tablespoon vegetable oil in a large fry pan. Swirl the oil to coat the pan. Add half the prepared tofu in the pan and allow it to brown for 2 minutes. Flip the pieces of tofu and continue frying for another 2 minutes. Remove and transfer to a bowl. Do the same for the other half of the tofu.

Heat the remaining 3 tablespoons of vegetable oil in the fry pan over medium low heat. Add garlic and stir fry for 10 seconds. Add fermented chili beancurd. Fry and mash the beancurd with a spatula until fragrant, about 1 to 2 minutes.

Add prepared long beans and stir fry until long beans are coated with the fermented chili beancurd.

Add water, turn up the stove to medium, and place a lid on the fry pan for 3 minutes.

Open the lid and add pan fried tofu and fermented chili beancurd liquid. Stir to mix.

Cover and continue to cook for another 3 minutes. Turn off stove and transfer vegetables to a serving dish.