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Crispy Vegetarian Roast Goose

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 20 minsscheduleTotal: 35 minsoutdoor_grillDeep-fried
Allergens:warningGlutenwarningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:00:26

In a deep bowl, add 1 tsp five-spice powder, 1 tbsp white sugar, 0.5 tsp white pepper powder, 0.5 piece fermented red bean curd with a little juice, 1 tbsp plain flour, 1 tbsp soy sauce, 1 tbsp vegetarian oyster sauce, 1 tsp sesame oil, and 150ml warm water. Whisk well until sugar dissolves completely with no flour lumps. Taste with a spoon and adjust saltiness.

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Watch out

Be sure to taste the marinade, as different brands of soy sauce vary in saltiness

making it too salty or bland will ruin the flavor

Ingredients:five-spice powder (1 tsp)white sugar (1 tbsp)white pepper powder (0.5 tsp)red fermented bean curd (0.5 piece)plain flour (1 tbsp)soy sauce (1 tbsp)Vegetarian oyster sauce (1 tbsp)sesame oil (1 tsp)Warm water (60°C) (150 ml)
Tools:mixing bowlwhisk
02
Active Cooking
00:01:16

Spread 1 sheet of light tofu skin on a clean surface, fold in half, and cut in two with a knife. Use a silicone brush to spread marinade evenly over one half. Lay the other half on top, press flat, and brush with marinade again. Fold left and right sides inward into a strip, brush with marinade, then fold both ends inward to form a compact rectangle package. Secure with 2 long bamboo skewers pushed through horizontally.

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Watch out

Press the tofu skin package firmly while folding and insert skewers carefully, otherwise it will fall apart during steaming or frying.

Ingredients:light tofu skin sheet (1 sheet)
Tools:slicing knifebamboo skewerspastry brush
03
Active Cooking
00:03:32

Dip the secured tofu skin package into the marinade bowl so the outer layers soak up sauce. Lift it up, gently squeeze off excess dripping marinade with hands, and place flat onto a shallow metal dish.

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Watch out

Squeeze gently just to stop excessive dripping

squeezing too hard will make it dry and lose flavor

Tools:steaming plate
04
Active Cooking
00:03:52

Repeat previous steps with the remaining 2 sheets of light tofu skin: cut in half, brush with sauce, fold into packages, secure with 4 bamboo skewers, soak and squeeze excess marinade, then stack all 3 packages in the plate.

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Watch out

Arrange stacked tofu skin packages neatly on the plate so they steam evenly later.

Ingredients:light tofu skin sheet (2 sheet)
Tools:bamboo skewers
05
Active Cooking
00:05:51
warningStay safe

Beware of hot steam when opening lid and handle hot steaming dishes using oven mitts or plate grippers to prevent burns.

Bring water to a boil in a steamer, place the plate with tofu skin packages on the rack, cover and steam over high heat for 10 minutes. The tofu skin will puff up while steaming and shrink back upon opening lid. Carefully remove the dish using dish clamps.

local_fire_departmentHigh heat, steam for 10 minutes
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Watch out

Do not steam for too long

open the lid at 10 minutes so the tofu skin doesn't get mushy

Tools:steamer potplate gripper
06
Preparation
00:06:23

Transfer steamed tofu skin packages to a cutting board. Use kitchen paper towels to press and pat dry moisture thoroughly on both top and bottom surfaces until dry.

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Watch out

Surface moisture must be dried completely, otherwise remaining water droplets will cause dangerous oil splatters during deep-frying.

Tools:cutting boardpaper towel
07
Active Cooking
00:06:43
warningStay safe

Oil is extremely hot during frying; lower tofu skin gently into oil and flip carefully to avoid oil splatters.

Pour 500ml cooking oil into a wok and heat over medium fire. Test oil temperature with a wooden chopstick until tiny bubbles rise, then turn fire to medium-low. Add tofu skin package, continuously ladling hot oil over the top. Flip when bottom turns light golden, frying until both sides are golden brown and crispy. Scoop out with a mesh skimmer and drain on a wire rack. Repeat for remaining 2 packages.

local_fire_departmentMedium-low heat, fry until golden brown and crispy
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Watch out

Do not deep fry for too long

remove immediately once lightly golden, as sugar in the sauce causes it to burn quickly from residual heat

Ingredients:Cooking oil (500 ml)
Tools:skimmer basketspatulacooling rackwok
08
Active Cooking
00:08:10

Place fried vegetarian goose on cutting board, carefully pull out all bamboo skewers with hands. Use a cleaver to slice into neat rectangular strips, arrange onto a serving plate lined with cucumber slices and lettuce, and serve with sweet chili sauce.

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Watch out

Ensure all skewers are removed completely before slicing, and slice decisively with a sharp cleaver so as not to crush the crispy crust.

Tools:serving platecleaver

groceryAll Ingredients

light tofu skin sheet3 sheet
five-spice powder1 tsp
white sugar1 tbsp
white pepper powder0.5 tsp
red fermented bean curd0.5 piece
plain flour1 tbsp
soy sauce1 tbsp
Vegetarian oyster sauce1 tbsp
sesame oil1 tsp
Warm water (60°C)150 ml
Cooking oil500 ml

blenderAll Tools Needed

mixing bowlwhiskslicing knifebamboo skewerspastry brushsteaming platesteamer potplate grippercutting boardpaper towelskimmer basketspatulacooling rackwokserving platecleaver