Mash the fermented tofu with a fork or spoon until smooth. Pink magic unlocked.
Sauté garlic in a small pan over medium heat until fragrant (30–45 seconds). Don’t burn it. Burnt garlic = instant regret.
Add mashed tofu, chili paste, sugar, vinegar, and soy sauce. Stir to combine.
Pour in water slowly while stirring. You’re aiming for pourable, not watery.
Simmer on low heat for 5–7 minutes. This lets flavors mingle like old friends.
Taste and adjust seasoning—more sugar for sweetness, vinegar for tang, chili for heat.
Remove from heat and let it cool slightly. Pink, tangy, and ready to pour over noodles.
