Smoked Vegetarian Duck
An Anhui-style vegetarian dish made by seasoning tofu skin, rolling it into a duck shape, and smoking it. The exterior resembles roast duck in color, while the dish itself remains light, refreshing, and plant-based.
Ingredients
Tofu skin (washed, steamed until soft)
4
Sichuan peppercorns
5粒
Soy sauce (used in two portions)
35 g
Red yeast rice water
15 g
Sugar
1.5 g
MSG
0.5 g
Star anise
2
Sesame oil
40 g
Crushed rice crust (for smoking)
to taste
Instructions
1
Preparing the tofu skin
Wash the tofu skin and steam until soft. Set aside 1 sheet for wrapping; cut the remaining 3 sheets into small pieces, place in a bowl with 30g sesame oil, 15g soy sauce, sugar, MSG, and red yeast rice water, mix by hand, then place in a wok and gently knead over low heat until the flavor is absorbed, then set aside.
2
Wrapping and shaping
Lay the reserved 1 sheet of tofu skin flat on a cutting board, trim the edges, place the seasoned tofu skin pieces on top, roll into a cylinder 3 cm in length, press with hands into a flat round shape, place on a plate, and steam for about 5 minutes before removing.
3
Smoking and pressing
Take an old iron wok, place inside crushed rice crust, Sichuan peppercorns, star anise, and sugar, place a wire rack on top, put the steamed tofu skin roll on the rack, cover with a lid, heat over high heat until yellow smoke emerges, then remove from heat and let it sit for 2-3 minutes. After the smoke dissipates, open the wok and remove the tofu skin roll. While still hot, wrap in a coarse hemp cloth, place on a cutting board, cover with a wooden board, then press with a heavy stone. After 2 hours, remove and cut into 0.9 cm wide slices, arrange neatly on a plate. Drizzle with 20g soy sauce and 10g sesame oil before serving.
