Place tofu in a heat resistant ceramic platter, steam in high heat for 5 minutes.

While tofu is steaming, prepare the sauce.

In a wok heat a small amount of oil. Add the minced pork, dried shrimps, chilli bean paste and garlic then stir fry until fat starts to render.

In a bowl combine water, oyster sauce, soy sauce, fish sauce and sugar, bring it to a boil.

Add the spring onions, sesame oil and ground white pepper, cook for 30 more seconds then turn the heat off.

Serve.