Chinese
VeganVegetarian goose
Tofu-skin roll
Su e 素鹅: Shanghai's layered tofu-skin roll, glazed with soy and sliced like roast goose
Shanghai's Buddhist temple kitchens, and the vegetarian restaurant at Jade Buddha Temple in particular, have long served su e as a cold starter: sheets of tofu skin brushed with sweet soy, rolled tight, steamed to set and then fried until the outside turns bronze and blistered like the skin of a roast bird. Sliced on the diagonal, it shows dozens of thin, savoury layers that are tender inside and faintly chewy at the edge. It is eaten at room temperature with other cold plates before a banquet, or tucked into lunch boxes. The usual mistake is soaking the dried tofu skin until it falls apart; you only need to brush it with the warm seasoning so it softens as you roll. Chef's tip: roll each log as tightly as you can and tie it in a cloth before steaming, because loose rolls separate into strips when you slice them.
- Prep
- 30 min
- Cook
- 45 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 190 kcal
Ingredients
- 6 dried tofu skin sheetslarge round sheets, about 80 g in total
- 4 tbsp neutral oilfor frying
For the seasoning
- 4 dried shiitake mushroomssoaked in 300 ml warm water for 30 minutes
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp toasted sesame oil
- 2 slices fresh gingerbruised
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Method
0/8 doneStep 1: Lift 4 dried shiitake mushrooms out of the soaking water, squeeze them and keep them for another dish (they make good stir-fry). Strain 200 ml of the soaking liquid into a small pan.
Step 2: Add 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tsp sugar and 2 slices fresh ginger to the pan and bring to a simmer over a medium heat until the sugar dissolves, then stir in 1 tbsp toasted sesame oil and take it off the heat. Remove the ginger.
3 minStep 3: Wipe each sheet of 6 dried tofu skin sheets with a damp cloth. Lay the first sheet on a board, trim off the hard rim and brush it all over with the warm seasoning; it softens within a minute. Don't drench it: a soaked sheet tears and the roll goes soggy.
Step 4: Lay a second sheet on top, brush again and repeat until you have used half the sheets. Fold in the sides by 3 cm and roll up tightly from the edge nearest you into a log about 4 cm across. Make a second log with the rest.
Step 5: Wrap each log firmly in a clean cloth or baking paper and tie it with string at both ends and in the middle so it holds its shape.
Step 6: Steam the logs over boiling water for 20 minutes, until firm to the touch. Leave to cool in the cloth for at least 10 minutes, then unwrap.
20 minStep 7: Heat 4 tbsp neutral oil in a frying pan over a medium heat. Fry the logs, turning every minute, until they are deep golden brown and blistered on all sides.
8 minStep 8: Cool completely, brush with any remaining seasoning and slice 1 cm thick on the diagonal with a sharp knife. Serve at room temperature. It keeps for 3 days in the fridge.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 14 g
- Carbs
- 8 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vegetarian goose take?
- About 75 minutes in total: 30 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of light soy sauce?
- Tamari, same amount (gluten free).
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