Vegetarian Mock Goose素鹅
This is another winner from our family's collection of Chinese vegetarian dishes. The quality of the tofu skin makes all the difference. Of the brands I've tried, I have had much better luck with Chinese-made fresh tofu skin than the varieties produced in Southeast Asia.
Ingredients
500g fresh tofu skin (鲜腐皮), usually sold frozen in the freezer section of Chinese grocery stores
100g soy sauce
80g sugar
80g Chinese cooking wine
Dash of Japanese seaweed or mushroom based soup base (optional, you can add miso for extra umami)
5-10 dried shiitake mushrooms
Knob of ginger, thinly sliced
Sesame oil
Five spice powder
Instructions
Soak the dried shiitake mushrooms in 450 g of boiling water until softened. Carefully pour the soaking liquid into a medium pot, leaving behind the grit at the bottom. Slice the rehydrated mushrooms if large.
Add the soy sauce, sugar, Shaoxing wine, soup base (if using), ginger, mushrooms, and a pinch of five-spice powder to the pot. Bring to a boil, then reduce to a simmer for about 20 minutes. Taste and adjust the seasoning. This dish is best on the slightly sweeter side. Let the braising liquid cool until warm.
In a large baking dish, arrange one-third of the tofu skin in an even layer. Spoon about one-third of the warm braising liquid over it and drizzle with a little sesame oil. Scatter some of the mushrooms and ginger slices over the top.
Repeat with a second layer of tofu skin, another third of the braising liquid, more sesame oil, and the remaining mushrooms and ginger. Finish with the final layer of tofu skin and pour over the remaining braising liquid. The finished dish should resemble a lasagna.
Cover tightly with plastic wrap and let the tofu skin soak for at least 2–3 hours at room temperature so it fully absorbs the flavors.
Carefully roll the layered tofu skin into a tight log. Wrap it firmly in cheesecloth, twisting the ends to hold its shape. Place the wrapped log on a heatproof plate and steam for 30 minutes.
Allow the log to cool completely, then remove the cheesecloth and refrigerate until well chilled.
Slice and serve cold with a drizzle of sesame oil.
Optional: For an even richer flavor and texture, sear the entire chilled log on all sides until lightly browned before slicing. The caramelized exterior adds another layer of complexity while the interior remains tender and flavorful.