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Chinese Vegetarian Roast Goose 素烧鹅 (Vegan)

A “goose” made from layers of semi-dried tofu skin (腐皮), also known as beancurd sheet. Filled with a slivered mushroom carrot filling, fold it up into a packet and steamed, then fried to a shatteringly crisp exterior, in imitation of crispy goose skin.

Ingredients

Scale

The Sauce:

The Filling

Instructions

  1. Soak the mushrooms in the hot or boiling water for 30 minutes, until plump. Snip off and discard the mushroom stems and cut the caps into thin slivers. Reserve the soaking liquid.
  2. Prepare the sauce. Combine all the sauce ingredients in a small saucepan along with 2 tablespoons of the mushroom soaking liquid. Bring to a simmer and heat, stirring occasionally, until the sugar dissolves. Take off the heat and allow to cool as you make the filling.
  3. Stir-fry the filling. Heat a seasoned wok over medium heat and add the vegetable oil, swirling to coat the sides. Add the ginger and stir-fry until aromatic, about 30 seconds. Add the mushroom caps, bamboo shoots, and carrot. Stir-fry to combine. Pour in about 2 tablespoons of the sauce and stir-fry until the sauce has been absorbed, then season with salt to taste. It should be fairly salty, as it’ll be inside the layers of tofu skin. Scrape into a bowl.
  4. Layer the tofu skin sheets. In the meantime, trim off the string-like edges of the tofu skin sheets. Discard or use as a “brush.” On a flat surface, lay out one tofu skin sheet with the straight edge toward you. Using the trimmed edges, a spoon, or a pastry brush, rub a light layer of the remaining sauce over the first sheet. Top with a second sheet and brush again. Repeat with two more skins.
  5. Wrap the filling. Pile half the filling in the center of the stacked tofu skin sheets, about 3 inches from the straight bottom edge. Fold the left and right sides of the stack toward the center, then press down gently. Brush a thin layer of the sauce on the bottom edge to help seal it. Fold the bottom up and over the filling, then roll it into a packet about 4 × 8 inches in size. Set on a plate and cover so it doesn’t dry out. Stack and fill the remaining 4 tofu skins to make a second packet
  6. Steam. Line two bamboo steamer baskets with a muslin cloth or perforated parchment paper. Bring a pot of water to a boil. Place the rolls seam-side down in the steamer, cover, and steam over medium-high heat for 10 to 12 minutes, until the tofu skin is wrinkled and noticeably darkened. Remove from the steamer and let cool briefly.
  7. Fry or pan-fry. Heat about 3 inches of oil in a wok over medium-high heat to 325°F (162°C). Gently slide the steamed rolls into the wok and deep-fry, turning the rolls once, until both sides are golden brown, about 3 minutes on each side. You can also use a large skillet and pan-fry the rolls— heat about ½ inch of oil in the pan. Remove and let cool on a paper towel– lined plate. With a sharp knife, cut the rolls into 1-inch-wide pieces. Drizzle some of the remaining sauce on top or serve as is.

Notes

Find it online: https://theplantbasedwok.com/chinese-vegetarian-roast-goose/