Mix all the ingredients except the cornflour together until well-combined. Shape the mixture into 2 rolls of about 3cm in diameter.
Prepare a wok 1/3 filled with water. Allow the water to boil. Once the water has boiled, lower the plate with the 2 rolls of beancurd mixture onto a metal support and steam for about 5 minutes. Remove from heat and allow it to cool.
Cut the rolls into 2 cm thick slices. Roll in flour and deep-fry until golden brown. Serve.