Crispy Jiangnan-Style Vegetarian 'Roast Goose'

1. Make the Sauce

In a small bowl, combine the Shaoxing wine, soy sauce, sugar, dark soy sauce, and toasted sesame oil.

2. Prepare the Filling

Place the dried shiitake mushrooms in a bowl and pour over 1 cup of boiling water. Allow them to soak for about 30 minutes until they become plump and rehydrated. Once ready, remove the stems and slice the caps thinly.

3. Stir-Fry the Filling

Heat a seasoned wok over medium heat and swirl in 2 tablespoons of vegetable oil. Add the slivered ginger and stir-fry for about 30 seconds until it releases its aromatic oils. Then, add the sliced mushrooms, bamboo shoots, and julienned carrot. Continue to stir-fry, ensuring the vegetables cook evenly. Pour in 2 tablespoons of the prepared sauce and add ½ teaspoon of kosher salt. Cook until the sauce is mostly absorbed by the vegetables, then remove from heat and let the filling cool to room temperature.

4. Prepare the Tofu Skin

Trim any tough edges from the tofu skin sheets and lay them out. Brush a light layer of the sauce over each sheet. Evenly distribute the cooled vegetable filling onto the tofu skin sheets.

5. Roll the Tofu Skin

Fold the sides of each tofu skin sheet over the filling and then roll them up tightly, brushing with additional sauce as you go to help seal and flavor the roll.

6. Steam the Rolls

Line a bamboo steamer with muslin or perforated parchment paper. Place the rolls in the steamer and steam over medium heat for 6 to 7 minutes. The rolls will become slightly wrinkled and darkened as they cook, a sign that they are ready.

7. Cool and Fry the Rolls

Let the steamed rolls cool to room temperature to firm up, making them easier to slice. If you prefer a crispy exterior, heat vegetable oil in a wok to 350°F (175°C) and deep-fry the rolls for about 3 minutes per side until they turn golden.

8. Slice and Serve

Finally, slice the rolls into 1-inch pieces and serve. Enjoy your crispy Jiangnan-style vegetarian 'roast goose' with friends and family.