Combine all the marinade ingredients in a mixing bowl and mix until well combined, mashing the bean curd as you go.
Add the mice or quails, coating them well with the marinade. Allow the flavours to infuse for at least 30 minutes, or overnight for a better result.
Near serving time, mix together the honey, lime juice and sesame oil and set aside.
Mix the lime and pepper dipping sauce ingredients together in a small bowl and set aside.
Heat a barbecue chargrill or chargrill pan to medium. Grill the mice or quails for 3 minutes on each side, basting each side with the honey mixture. If using quails, chop them into quarters.
Arrange the mice or quails on a platter and garnish with watercress. Serve hot, with the dipping sauce and the fresh herbs.