On the fat layer of the duck breast, make several shallow incisions. Fry the breast on both sides in a pan until medium doneness, immediately wrap in foil and leave for 15 minutes.
Meanwhile, prepare the side dish. Grind tofu into a paste. Finely chop the remaining ingredients, mix with tofu. Form dumplings from the resulting mass and deep-fry them at a temperature of 150–170ºС.
Mix the sauce ingredients and bring to a boil.
Cut the duck into pieces 6 mm thick. Put on a plate. Garnish with deep fried dumplings. Top with hot sauce.