Vegetarian Pot-Roasted Duck
A creative plant-based dish where tofu skin wraps a savory filling, pan-fried until golden and crispy, resembling roast duck with rich layers of flavor. Perfect for a festive table.
Ingredients
11 items- Tofu skin (dried bean curd sheets) 2 sheets
- Dried shiitake mushrooms 5
- Winter bamboo shoots 100 g
- Carrot 1 medium
- Soy sauce 2 tbsp (30 ml)
- Cooking oil 3 tbsp (45 ml)
- White sugar 1 tsp (5 g)
- Five-spice powder 1/2 tsp
- Salt a pinch
- Cornstarch 1 tbsp (8 g)
- Sweet bean sauce to taste
Nutrition
Steps （5 steps）
Soak dried shiitake mushrooms in warm water for 2 hours, squeeze dry, shred finely together with bamboo shoots and carrot. Heat 1 tbsp oil over medium heat, stir-fry mushrooms for 1 min, add bamboo shoots and carrot, stir-fry 2 min. Add soy sauce, sugar, five-spice powder and salt. Remove from heat and let cool.
Lay a sheet of tofu skin on a work surface, cover with a damp cloth for 2 min to soften. Brush one sheet with a thin layer of oil. Spread the cooked filling along one edge into a strip, leaving about 2 cm border. Mix cornstarch with a little water to make a paste and brush on the edges to seal.
Roll up the tofu skin tightly, tuck in the ends, and secure with toothpicks. Repeat with the second sheet. Place the rolls in a steamer basket and steam over high heat for 8 min to set. Remove and let cool.
Heat a non-stick skillet over high heat, add 2 tbsp oil, then reduce to medium-low heat. Add the tofu rolls and fry until the bottom side is golden brown, then carefully flip and fry the other side until both sides are crispy and golden, about 8 min. Gently press with a spatula during frying for even browning.
Remove from the pan, slice diagonally into 1.5 cm thick pieces, and arrange on a serving plate. Serve with sweet bean sauce, shredded cucumber and scallion whites. Enjoy the crispy exterior, tender interior, and rich vegetarian flavor.
Tips
Choose thin but resilient tofu skin (dried bean curd sheets). Steaming helps the filling adhere to the skin and prevents unraveling during frying. Avoid high heat when frying to prevent burning the outside while leaving the inside undercooked.
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