Mash up the beancurd and mix it well with fish paste, cornflour and salt. Form the mixture into long 4-5 cm wide logs.
Fill a large wok 1/3 full with water and boil under high heat. While the water starts to boil, place the logs on a large plate and steam it for about 10-15 minutes. Check that it is cooked by poking it with a fork; if the fork comes out easily, it is cooked.
Slice the log in 1-2cm intervals and coat with flour. Fry in a pan under medium heat until the pieces turn golden brown. Serve.