As I am not fully well and having a stupid weakness still after two months post Covid19 I did not make any for us this year. However I am getting stronger and stronger each day and I do not mind making this as it is easy and my daughter helped with all the washing, cleaning and pounding ginger to get juice etc. Also this takes 2 days so make the marinate and brush the beancurd sheets one day, steam and pack the next.

As usual my recipe is a guide. Adjust it to your taste. However the most important thing is not to use any ‘dark’ sauces, like vegetarian soy sauce or oyster sauce etc. This is because this will make your vegetarian goose/mock duck dark.

TIP – That 2 tablespoon of tomato sauce gives you that nice ‘goosey’ coloured skin. That’s the secret shared!

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Vegetarian Goose 素鵝 (mock duck)

Ingredients

Ingredients for Marinate for 1 pkt beancurd sheets

• 1 pkt Beancurd sheets (was 10 in a pkt before but today I found 9 only!)
• 1 Large cubes Red fermented beancurd + 2 tbsp juice
• 2 – 3 tbsp Maltose
• 2 tbsp Sesame Oil 
• 2 -3 tsp Five-spice powder  
• 1 cup Ginger juice – pound and squeeze the juice. (If you are using strong ginger then HALF cup) UK has lousy ginger.
• 2 cup Water
• 2 – 3 tbsp Castor Sugar (optional)
• 2 tbsp Tomato sauce OR 1 tbsp vinegar
• Pepper (optional)
• Enough bamboo skewers

Instructions

• This are the beancurd sheets I used. I bought them from the frozen section of the Chinese supermarket.
  
• Mix all the ingredients above and brush the marinate all over the beancurd sheets
  
• Fold them as thick or as thin as you like or whichever shape but try to use the book folds method, like when you are making puff pastry. Remember to brush the marinate each time you fold.
  
• The book folds.
  
• Use some skewers to hold the folded sheets together so that when you fry them they won't separate.
  
• To eat, just pan fry.
  

Updated 31st January 2023 with new folding instructions and TIPs. It’s of no use growing older but not wiser. I have learned and improved and making things easier for myself.

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