Open up the beancurd sheets and arrange on a table top. Layer them neatly one on top of the other. Brush the seasoning on the beancurd sheets. Fold into a rectangle. Prick the top with satay sticks so that the seasoning can seep through the holes.
Use the satay sticks to pin both ends to hold the pieces in place. Put beancurd sheets on a lightly greased plate and steam for 20 minutes. Remove and leave to cool.
Deep-fry cooled pieces until golden brown. Cut into slices, sprinkle with sesame seeds and serve immediately.