- Heat wok over high heat and add fresh garlic, dried garlic, sugar, sambal, soy sauce, fermented sweet rice, MSG, salt, sesame oil, and Shaoxing wine. Bring to a boil, then add 2 cups of water. Add catfish and tofu and return to a simmer. Let simmer until liquid reduces back to original amount. Add scallions and toss to combine.
*Dried garlic brings a toasty, smoky flavor. Chiou suggests rehydrating it in equal parts water by volume.