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Combine black vinegar, soy sauce, brown sugar, dried shrimp/kikurage and Chinese pickles in a bowl or soup bowl.
Slowly pour in the soy milk over the top. Do not stir at this time.
Heat in a microwave oven at 600W for 2 minutes.
Once out of the microwave, slowly stir the mixture three large times. Be careful not to stir too finely, or the mixture will not harden in the end.
After mixing, microwave again for 2 minutes.
Remove from the microwave and give it a couple of big stirs, then sprinkle on some chili oil, sesame seeds, and scallions to taste.
Even if it doesn't harden right away, it will harden like Oboro Tofu in the residual heat.
You can also eat it with French bread as we do in Taiwan. You can adjust the saltiness and sweetness to your liking.