Growing up, my mom often bought vegetarian roast goose from the canteen of a Buddhist Temple Zhi Du An when she went to pay respects to my deceased paternal grandmother. The temple had the best vegetarian roast goose I ever tasted and if my mom were to go there later in the day, they would be sold out. They go really well with plain white rice or with vegetarian rice vermicilli. This is the first time I attempted to make vegetarian roast goose. It didn’t quite taste the same as what I grew up eating but they are close. My hubby finds the mock vegetarian goose quite convincing. I initially served it crispy without sauce but found it rather chewy, so I made a sauce and poured over it to make it look braised. My hubby likes it better crispy with no sauce.
1 packet of bean curd skin
Ingredients for the sauce:
1 cup of cold water
1/4 cup of kikkoman light soy sauce
1/4 cup of teriyaki sauce
1 teaspoon of five spice powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 teaspoons of sesame seed oil
1 teaspoon of corn starch
Cut the bean curd skin into big rectangular sheets cutting through the folds, keep the scraps or smaller strayed pieces for layering in between to make the meat look more realistic.
Save some of the larger rectangular sheets of bean curd skin for the bottom layers and the top layers to sandwich the smaller pieces. Use smaller pieces in between the big pieces of bean curd skin.
Mix the ingredients for the sauce well to free lumps of cornstarch. Whisk everything together or mix well with a spoon
Brush each layer with the sauce and press down firmly another sheet of bean curd skin on top. Keep layering until you are done. Brush more sauce along the edges when done layering.
Save the rest of the sauce for braising.
Bake on a cookie sheet covered with non stick aluminum foil for 30 minutes at 400 degrees Fahrenheit. Broil on high for 2 minutes.
Cut the vegetarian roast goose into 1 inch or 1/2 inch wide pieces and cut the whole sheet into half length wise.
Pour the remaining sauce into a measuring cup. Fill up to the one cup marking with additional cold water. Add a teaspoon of cornstarch and a teaspoon of honey to the remaining sauce and mix well. In a small sauce pan, bring the sauce to a boil and pour over the vegetarian roast goose. Allow sauce to soak right through before serving.
You can now enjoy vegetarian roast goose with your favorite rice or noodles!
Copyright 2013 From the Kitchen of Eloise