Recipes - Malaysian & Singaporean

Vegan Roast Duck
Vegan Roast Duck


This recipe for Vegan Roast Duck is so realistic you won't be able to tell the difference. Try making this meat-free bean curd alternative. Recipe by Asian Inspirations.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

5 beancurd sheets
280ml water
oil for deep-frying
bamboo toothpicks
sesame seeds (optional)

Seasoning

1 piece red fermented beancurd
3 tsp soy bean paste
1 tbsp tomato sauce
4 tbsp sugar
3 tbsp soya sauce
½ tsp pepper
½ tsp five spice powder
1 tbsp sesame oil
1 tbsp rice flour
sesame seeds (optional)




Steps:

1. Prepare a blender and blend seasoning ingredients until smooth.
2. Carefully separate and unfold the beancurd sheets to get a single flat sheet. Make sure you have a large enough workspace.
3. Apply 1 tbsp seasoning onto a beancurd sheet using a pastry brush, then fold in half and repeat.
4. Continue folding and brushing until you get a square about the size of your hand. Make sure to brush each layer as you fold.
5. Use toothpicks to fasten the edges to keep the squares intact.
6. Repeat steps with the rest of the beancurd sheets.
7. Then steam for 10-15 min. Remove and allow to dry.
8. Heat oil and then deep-fry until golden brown.
9. Transfer remaining seasoning sauce into a saucepan and bring to a low boil.
10. Add the fried beancurd squares into the saucepan and simmer until all sauce is absorbed.
11. Cut into slices and serve.


asianinspirations.com.au
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Vegan Roast Duck

Vegan Roast Duck

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This recipe for Vegan Roast Duck is so realistic you won't be able to tell the difference. Try making this meat-free bean curd alternative. Recipe by Asian Inspirations.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean
Ingredients

5 beancurd sheets
280ml water
oil for deep-frying
bamboo toothpicks
sesame seeds (optional)

Seasoning

1 piece red fermented beancurd
3 tsp soy bean paste
1 tbsp tomato sauce
4 tbsp sugar
3 tbsp soya sauce
½ tsp pepper
½ tsp five spice powder
1 tbsp sesame oil
1 tbsp rice flour
sesame seeds (optional)

Instructions

1. Prepare a blender and blend seasoning ingredients until smooth.
2. Carefully separate and unfold the beancurd sheets to get a single flat sheet. Make sure you have a large enough workspace.
3. Apply 1 tbsp seasoning onto a beancurd sheet using a pastry brush, then fold in half and repeat.
4. Continue folding and brushing until you get a square about the size of your hand. Make sure to brush each layer as you fold.
5. Use toothpicks to fasten the edges to keep the squares intact.
6. Repeat steps with the rest of the beancurd sheets.
7. Then steam for 10-15 min. Remove and allow to dry.
8. Heat oil and then deep-fry until golden brown.
9. Transfer remaining seasoning sauce into a saucepan and bring to a low boil.
10. Add the fried beancurd squares into the saucepan and simmer until all sauce is absorbed.
11. Cut into slices and serve.

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