Vegetarian 'Roast Duck' (Su Guo Kao Ya)
This classic Chinese vegetarian dish uses tofu skin to wrap a savory five-spice filling. Steamed then pan-fried until crispy, it mimics the flavor and texture of roast duck—a true showstopper for vegetarians.
Ingredients
13 items- Tofu skin (yuba) 3 sheets
- Dried shiitake mushrooms 50 g
- Winter bamboo shoots 100 g
- Carrot 50 g
- Firm tofu 100 g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sugar 1 tsp
- Five-spice powder ½ tsp
- Salt to taste
- Sesame oil 1 tsp
- All-purpose flour 2 tbsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Prepare the filling: Soak dried shiitake mushrooms in warm water for 1 hour until fully soft. Squeeze dry and finely dice. Blanch bamboo shoots in boiling water for 2 minutes to remove bitterness, then rinse under cold water and dice finely. Finely dice carrot and firm tofu as well. Place all diced ingredients in a large bowl.
Cook the filling: Heat a wok or pan over medium heat, add 1 tbsp oil and sauté the diced mushrooms for 1 minute until fragrant. Add bamboo shoots, carrot, and tofu, stir-fry over high heat for 30 seconds. Reduce heat to medium, add light soy sauce, dark soy sauce, sugar, five-spice powder, and a pinch of salt. Continue stir-frying for 2 minutes until the seasoning evenly coats the filling. Finish with a drizzle of sesame oil and optional white pepper. Transfer to a plate to cool.
Prepare the tofu skin: Lay tofu skin sheets flat on a work surface. Cover with a damp cloth to soften slightly and prevent cracking. Cut each sheet into a 20 cm × 20 cm square. Finely chop any trimmings and mix into the cooled filling for extra texture.
Assemble the rolls: Place one tofu skin sheet with the rough side facing up. Spoon ¼ of the filling onto one end, shaping it into a log. Roll tightly as you would a sushi roll, tucking in the sides as you go to keep the roll compact. Seal the edge with a thick paste made from flour and water. Gently flatten the roll into an oval shape resembling a duck breast.
Steam the rolls: Place the rolls in a steamer basket. Steam over high heat for 8 minutes until the tofu skin becomes tender and fully set. Remove and let cool on a wire rack. Pat dry with paper towels to remove excess moisture, which is crucial for a crispy finish.
Pan‑fry until golden: Pour oil into a skillet to a depth of about 1 cm. Heat over medium heat until it reaches 160°C (when a chopstick inserted produces steady bubbles). Gently place the steamed rolls in the pan. Fry over medium‑low heat for 3 minutes per side, turning occasionally, until the surface is golden brown and crisp. Transfer to paper towels to drain excess oil.
Slice and plate: Allow the rolls to cool slightly, then use a sharp knife to slice diagonally into 1 cm thick pieces. Slice in one confident motion to keep the shape intact. Arrange the slices on a plate in a fan shape or in a whole row. Serve with sweet bean sauce, shredded scallions, and cucumber strips, mimicking traditional Peking duck. Optionally brush the slices with honey water (1:1 honey to water) for extra gloss.
Serve: The vegetarian duck is delicious whether served hot or at room temperature. Enjoy it as a main dish with thin pancakes, or as a cold appetizer sprinkled with toasted sesame seeds. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and re‑pan‑fried to regain crispiness.
Tips
Avoid frying at too high a temperature; the outside may burn before the inside is heated through. For extra crunch, after steaming you can air‑fry at 200°C for 6–8 minutes. Adding chopped peanuts or sesame seeds to the filling enhances the nutty flavor.
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