Crispy Tofu Skin 'Goose' with Savory Vegetable Filling

1. Prepare the Sauce

Mix together the vegetable stock, sesame oil, double dark soy sauce, sugar, and white pepper in a small bowl. This will ensure that the flavors meld together evenly.

2. Make the Filling

Heat a wok over medium-high heat and add the peanut oil. Once the oil is hot, add the julienned mushrooms, bamboo shoots, and carrots. Stir-fry these vegetables for about 4 minutes. When you add the prepared sauce, make sure to continue stirring until there is no moisture left in the wok.

3. Prepare Bean Curd Skin

Take the sheet of bean curd skin and cut it into manageable pieces using kitchen shears. Moisten the edges with a bit of water to make them pliable. Place the vegetable filling onto each piece of bean curd skin and roll them up tightly. Wrap each roll in plastic wrap to help them keep their shape.

4. Steam Rolls

Place the rolls in a steamproof dish and steam them for 15 minutes. Steaming helps to create a slightly bubbly and wrinkled texture on the surface of the rolls.

5. Cool and Prepare Lettuce Bed

After steaming, let the rolls cool for a bit. While they are cooling, spread the shredded iceberg lettuce on a small platter to form a bed for the rolls.

6. Fry Rolls

Heat a cast-iron frying pan over medium heat and add the remaining peanut oil. Once the oil is hot, carefully add the rolls. Fry them, turning occasionally, until they are golden brown and crispy, which should take about 5 to 6 minutes.

7. Cut and Serve

Finally, cut the rolls into bite-sized pieces using kitchen shears and arrange them on the lettuce bed. Serve them on a heated plate to keep them warm.