Crispy Tofu Skin 'Goose' with Aromatic Vegetables

1. Prepare the Sauce

Start by combining the Shaoxing wine, soy sauce, sugar, dark soy sauce, and toasted sesame oil in a small bowl. This mixture will balance flavors beautifully, providing a rich umami taste with a hint of sweetness and aromatic depth.

2. Rehydrate the Mushrooms

Place the dried shiitake mushrooms in a bowl and pour over the boiling water. Allow them to soak for about 30 minutes until they become plump and tender. Once rehydrated, remove the stems and thinly slice the mushroom caps.

3. Stir-fry the Filling

Heat the vegetable oil in a seasoned wok over medium heat. Add the slivered ginger and stir-fry for about 30 seconds until it becomes aromatic. Then, add the sliced mushrooms, bamboo shoots, and julienned carrot. Pour in the prepared sauce and season with kosher salt. Stir-fry until the vegetables are well-coated and the flavors meld together.

4. Prepare the Tofu Skin Sheets

Trim the edges of the tofu skin sheets if necessary to create even semicircles. Layer them one by one, lightly brushing each layer with the prepared sauce to help them stick together and enhance the flavor.

5. Assemble the Rolls

Place a portion of the filling on each tofu skin semicircle. Fold the sides over the filling, brush the bottom edge with a bit more sauce, and roll tightly into a secure packet. Each roll should be about 4 × 8 inches.

6. Steam the Rolls

Place the rolls seam-side down in a bamboo steamer lined with muslin or parchment paper. Steam them for 6 to 7 minutes until they become wrinkled and darkened. This steaming process sets the shape and texture of the rolls.

7. Optional Frying

For an extra crispy texture, heat vegetable oil in a wok and deep-fry the steamed rolls for about 3 minutes per side until they turn golden brown.

8. Serve

Cut the rolls into 1-inch pieces and serve immediately. The contrast of the crispy exterior and the savory filling will be a delightful treat.