Stinky Tofu Chau Dau Fu (Vegan)

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1. 1Step 1: Slice the tofu into 12 equal pieces, about 1/3" thick. Let drain for 1/2 hour to remove excess liquid.
2. 2Step 2: Take a 1L clean jar, add the fermented beancurd paste and liquid, cooking wine, rice vinegar, garlic and salt. Give it a shake. Now gently place the tofu slices, one by one into the jar to fit.
3. 3Step 3: Add water enough to cover with one-inch head space in jar and seal with lid. Turn the jar bottom up and then top several times to mix well. Store in back of fridge for one week (do not be tempted to open).
4. 4Step 4: One week later, remove jar from fridge and gently open lid. Gently remove the tofu slices onto a strainer to let dry for 2 to 3 hours. Place onto paper towel-lined plate to dry further. Meanwhile, prepare your pot for deep-frying.
5. 5Step 5: Heat a small pot over medium-high with 2 to 3 cups oil (cook in small batches to save on oil usage). Oil is ready when a wooden skewer inserted emits rapid bubbles shooting up around it. Gently place tofu in the oil, and cook 6 to 7 minutes until golden brown crispy. Remove onto clean paper towel-lined plate to absorb oil. Repeat with remaining tofu. Remove frying oil from heat and let cool completely.
6. 6Step 6: Prepare sauce in a small pan. Ladle 1 Tbsp. frying oil in pan over medium heat; add garlic and ginger and cook for one minute. Add oyster sauce, mix with wooden spoon then stir in cornstarch slurry and mix well until thickened.
7. 7Step 7: Arrange fried tofu onto a plate and slowly pour sauce over top. Garnish with green onions and serve hot.