This tasted great, though a tweak I would suggest is to simmer the fried parcels in the leftover sauce at the end, to add more colour and flavour to it. Alternatively, heat up the sauce to thicken it, then spread it on the tofu parcels. This vegan roast duck reminds me of the skin used in Peking Duck; it’d work really well (I think) as a vegan version of Peking Duck (I’ll cover the pancakes another time).
Vegan Roast Duck
INGREDIENTS:
- 5 beancurd sheets
- 1 Tbsp tomato sauce
- 1 piece red fermented beancurd
- 4 Tbsps sugar
- 3 Tbsp light soya sauce
- ½ tsp five spice powder
- ½ tsp pepper
- 1 Tbsp sesame oil
- 3 tsps soya bean paste (substitute – miso paste)
- 1 Tbsp rice flour
- 280ml water
- Oil for deep-frying
- Bamboo toothpicks
METHOD:
- Blend seasoning ingredients until smooth.
- Gently separate beancurd sheets on a large surface area.
- Brush 1 Tbsp seasoning on sheet, then fold in half and repeat.
- Fold into a square, making sure all layers are brushed with seasoning.
- Secure ends with toothpicks.
- Repeat with remaining sheets.
- Steam for 10-15 minutes. Remove and allow to dry.
- Heat oil to 180°C, then deep-fry until golden brown.
- Transfer remaining seasoning sauce into a saucepan and bring to a low boil.
- Add fried tofu parcels and simmer until all sauce is absorbed.
- Cut into slices before serving.
