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Begin by stacking the beancurd sheets and then folding or rolling them up. Pan-fry the sheets until they are golden brown on both sides, then set them aside.
Chop any leftover beancurd scraps and oyster mushrooms into small pieces. Fry these in sesame oil until they turn golden brown, adding a pinch of salt while cooking. Once done, let them cool on a paper towel or wire rack to maintain their crispiness.
In the same pan used for the beancurd, stir-fry a bit of garlic until fragrant. When it's halfway cooked, add the sliced scallions and minced ginger.
For the chili sauce, use a pestle to smash some peppers or finely mince them with a knife. Combine this with garlic, ginger, sugar, salt, vinegar, a bit of oil, and a dash of vegetable broth or soy sauce.
To serve, place rice in a bowl and top it with the crispy beancurd renderings and the chili sauce. Offer soy sauce on the side.
You can also serve this dish with traditional cucumber slices or any of your favorite Asian greens, such as gai lan.