Description
A plant-based take on a classic, this recipe features crispy tofu and bean curd skin seasoned with Chinese five-spice powder, baked and pan-fried to golden perfection. Served with a homemade plum sauce, scallions, and thin pancakes, it’s an aromatic and satisfying main course.
Ingredients
Scale
- 2 large sheets bean curd skin (yuba or tofu skin)
- 14 oz extra-firm tofu, pressed
- 1 tablespoon Chinese five-spice powder
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground white pepper
- 1 tablespoon cornstarch
- 2 tablespoons neutral oil for pan-frying
- For the Plum Sauce:
- 4 ripe plums, pitted and chopped
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon grated ginger
- 1/4 teaspoon Chinese five-spice
- Pinch of salt
- 1/4 cup water
- For Serving:
- Thin vegan pancakes or soft flatbreads
- Thinly sliced cucumber
- Julienned scallions
- Extra hoisin sauce (optional)
Instructions
- Prepare the Tofu: Press the tofu to remove excess water. Slice tofu into ¼-inch thick slabs. In a bowl, mix soy sauce, hoisin sauce, sesame oil, garlic powder, onion powder, five-spice powder, and white pepper. Coat tofu slabs in the marinade and let sit for at least 15 minutes.
- Create the Vegan Duck Layers: Soak bean curd skin in warm water for about 10 minutes until pliable. Drain and pat dry. Lay a sheet of bean curd skin flat. Place tofu slabs in a single layer across the sheet. Trim tofu to fit. Roll up the tofu inside the bean curd skin like a jelly roll, folding the sides in to encase it. Brush the roll with leftover marinade and a touch of cornstarch to seal. Repeat with the second sheet and remaining tofu.
- Bake the Rolls: Preheat oven to 375°F (190°C). Place the tofu rolls seam-side down on a parchment-lined baking sheet. Bake for 25 minutes, flipping halfway through, until lightly browned and firm.
- Make the Plum Sauce: Combine plums, brown sugar, vinegar, soy sauce, ginger, five-spice, salt, and water in a saucepan. Bring to a boil, then simmer. Cook for 10–15 minutes until plums are soft and mixture has thickened. Blend until smooth.
- Pan-Fry for Crispiness: Heat a skillet over medium-high heat with neutral oil. Carefully place the baked rolls in the pan and cook until all sides are crispy and golden, about 3–5 minutes per side. Remove and let rest for 5 minutes before slicing.
- Serve and Assemble: Slice the crispy vegan duck into medal…
Notes
- Pressing the tofu is crucial for achieving the right texture and allowing it to absorb flavors.
- Soaking the bean curd skin makes it pliable for rolling.
- Baking the rolls before pan-frying helps them hold their shape and cook evenly.
- The plum sauce can be made ahead of time.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking and Pan-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: 0mg
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