Press excess water out of the firm tofu. Cut tofu into 2cm cubes. In a bowl, mash fermented red bean curd with fermented red bean curd liquid, light soy sauce, vegetarian oyster sauce, sugar, white pepper, and water or vegetable broth to make the sauce. In a small bowl, mix cornstarch with water to create a slurry.
Heat vegetable oil in a wok or large frying pan over medium-high heat. Add tofu cubes and pan-fry until all sides are golden brown and crispy. Remove tofu from wok and set aside.
In the same wok, if needed, add a little more vegetable oil. Add minced garlic, minced ginger, and sliced red chili (if using). Sauté until fragrant. Add snow peas and rehydrated wood ear mushrooms. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
Return the crispy tofu to the wok. Pour in the prepared sauce mixture. Bring to a simmer. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Toss everything gently to ensure the tofu and vegetables are evenly coated. Serve immediately with steamed jasmine rice.
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