350g yong tau foo (about 15 pieces or so)
1 tbsp cooking oil
2 tsp fermented black beans rinsed, patted dry, mashed slightly with fork
3 cloves garlic minced
2 chilli padi sliced
1 tsp hot bean sauce/la dou ban jiang (辣豆瓣酱)
1 tbsp oyster sauce
1/4 cup water
cornstarch solution (1 tsp cornstarch mix with 2 tsp water)