Roasted Vegetarian Duck
A vegetarian dish of tofu skin that is seasoned, moistened, steamed, and fried to mimic the flavor of duck.
Ingredients
Zhejiang Sixiang Tofu Skin
175g
Fresh Stock
125g
Soy Sauce
25g
Sugar
20g
MSG
2g
Minced Ginger
2g
Shaoxing Wine
15g
Five-Spice Powder
to taste
Sesame Oil
20g
Refined Oil
1000g (approximately 50g used)
Instructions
1
Step 1
In a wok, combine the fresh stock, soy sauce, sugar, minced ginger, and MSG and bring to a boil. Then drizzle in the Shaoxing wine and add the five-spice powder.
2
Step 2
Lay the tofu skin flat on a plate (spreading it into a 50 cm square), evenly sprinkle with the fresh stock until fully moistened, and drizzle with the sesame oil. Then fold it into strips about 30 cm long and 5 cm wide, and steam in a steamer for about 5 minutes before removing.
3
Step 3
Heat the oil in a wok to about 70% hot, add the tofu skin strips, and deep-fry until deep golden brown. Remove, cut into diagonal slices, and arrange on a plate to serve.
