Authentic Vegetarian Roast Goose (Su Shao E)
A hearty, savory Chinese Buddhist classic. These crispy pan-fried tofu skin rolls are stuffed with a juicy, umami-rich mushroom and vegetable filling, then braised to perfection.
Equipment
- Non-stick pan or Wok
- Mixing bowls
Ingredients
The Filling
- 2 sheets tofu skin (yuba) large round sheets
- 0.7 oz dried lily flowers rehydrated
- 0.2 oz dried wood ear mushrooms rehydrated
- 2 stalks water bamboo (Jiao Bai) can sub with bamboo shoots
- 5 pieces dried shiitake mushrooms rehydrated
- 1.7 oz Zha Cai (pickled mustard tuber)
- 2.8 oz enoki mushrooms
- 5 cloves garlic minced
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce use vegetarian oyster sauce for vegan
- 0.5 tsp salt
The Braising Liquid
- 1 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 0.5 tbsp dark soy sauce
- 1 tbsp sugar
- 0.5 tsp salt
- 0.66 cup water
Instructions
- Rehydrate the dried wood ear mushrooms, shiitake mushrooms, and lily flowers in warm water for 30 minutes. Peel the water bamboo. Julienne the bamboo, wood ear, Zha Cai, and shiitake. Cut enoki mushrooms into 2-inch sections.
- Blanch all the prepared vegetables in boiling water for 2 minutes. Remove, rinse with cold water, and drain thoroughly.
- Heat a wok with a little oil. Sauté the minced garlic until fragrant, then add the drained vegetables. Season with 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1 tbsp oyster sauce, and 0.5 tsp salt. Stir well and remove from heat.
- In a bowl, mix the braising liquid ingredients: 1 tbsp Shaoxing wine, 2 tbsp light soy sauce, 0.5 tbsp dark soy sauce, 1 tbsp sugar, 0.5 tsp salt, and 2/3 cup water.
- Cut the 2 tofu skin sheets in half. Briefly dip a sheet into the braising liquid to soften it. Lay it flat, add 1/4 of the filling in the center, fold the three sides inward, and roll it up. Repeat for all 4 rolls.
- Heat oil in a non-stick pan over medium-low heat. Pan-fry the rolls seam-side down until golden on both sides (about 3-4 minutes per side).
- Pour the remaining braising liquid into the pan. Bring to a boil, then reduce to low heat and simmer until the liquid is mostly absorbed and the rolls are deeply flavored.
- Remove from pan, slice into segments, and serve warm or cold!
Notes
Safety Reminder: When pan-frying the tofu skin, ensure the heat is kept at medium-low (around 300°F / 150°C). Tofu skin has a high protein content and will burn quickly if the heat is too high. Always store leftovers in the refrigerator within 2 hours of cooking.
Nutrition Information (Estimate per roll): Calories: 185 kcal | Carbohydrates: 18g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 950mg | Fiber: 4g | Sugar: 5g