• Combine all of the bean curd soaking liquid ingredients, and bring to a simmer.
• Remove from the heat, and steep for 15 minutes.
• Pour the liquid into a container large enough to hold the bean curd sheets.
• Add the bean curd sheets to the liquid. Allow the sheets to soak for 15 minutes. Don't throw the soaking liquid out. Set aside.
• Squeeze the tofu skin gently, removing the soaking liquid.
• Combine the 2 Tbsp cornstarch and some of the soaking liquid.
• Brush the sheet with the cornstarch/soaking liquid slurry.
• Cut the sheets into strips 1 inch in width.
• Wrap the strips around your stick. Make sure to wrap tightly around the stick. Continue to wrap the tofu strips around each other forming a thicker end.
• Soak the rice paper in cold water plus a little of the soaking liquid until soft and flexible.
• Wrap the rice paper around the drumette. Firmly squeeze the drumette to form and compress the drumette.
• Heat the olive oil in a pan over medium heat.
• Roll the drumette in the cornstarch, and cook until crispy and golden brown. Place the fried drumettes in the oven for 10-15 minutes.

How to Make the Spicy Asian Sticky Sauce

• Combine the sweet soy sauce, gochujang, rice wine vinegar, sesame oil, and garlic. Mix to incorporate.
• To finish, toss the cooked drumettes with the sauce and garnish with scallions and sesame seeds.