Chinese Food

Vegetarian duck – How to make vegan mock duck / goose recipe

If you’re looking for a vegan and healthier alternative to traditional mock duck, this is the recipe for you. Now that Thanksgiving has come and gone, it’s time to start thinking about Christmas. This vegetarian sweet potato/apple stuffed “duck” will make your holidays merry with all of its exotic flavors

The “vegan mock duck recipe” is a vegan dish that uses a mixture of tofu and seitan to mimic the texture of meat. The dish can be served as an appetizer or main course.

Especially during Chinese New Year and other special occasions, vegetarian duck is a delectable meal that is enjoyed by vegetarians. Many vegetarian Chinese Buddhists eat it often as well. It is also included on the menus of Chinese restaurants due to its surprising simplicity, and it is of course often served at Buddhist temples.

Although seitan, which includes wheat protein, is used in several vegetarian mimic meat recipes, beancurd skin is used in this dish. Compared to other faux meat, it is gluten-free, making it a great replacement for protein sauce for those who have a sensitivity to wheat gluten.

Due to how much it resembles a roast duck, this meal is sometimes known as vegetarian duck (or vegetarian goose). If you look at the picture below, however, you could believe it to be genuine.

All you need is a sizable sheet of fresh beancurd skin and some basic kitchen cupboard spices.

While Deep-frying, the beancurd skin will inflate up and attractively brown, giving it an appearance and feel like to actual flesh. It’s also known as vegetarian roast goose or crispy faux duck. 

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Vegetarian duck / mock roast goose vegan recipe. Taste and looks, with meat texture. Great gluten-free protein sauce.

This post will walk you through each stage of making the delectable vegan fake duck with beancurd skin.

Three steps make up the recipe. Making a sauce is the first step. The bean curd skin is covered with sauce in the second step, and Deep-frying it is the last step.

1. Make the vegetarian duck sauce.

The skin of a beancurd is fairly dry and receptive to seasoning. So, before deep frying the beancurd skin, we shall make a sauce to brush on it.

  1. Light and dark soy sauces, vegetarian oyster sauce (an oyster extract), salt, freshly ground white pepper, and half a cup of water should all be combined in a mixing dish. Since we are not stir-frying the sauce, you do not need corn starch to make it thicker as in other Chinese dishes. If you enjoy the flavor, you may also add some hoisin sauce.
  2. Mix everything well, and then warm it in a microwave oven on a medium setting to dissolve the sugar.

2. Cover the beancurd skin with the sauce.

  1. Grab a piece of beancurd skin. Cut it into four smaller sheets after opening it. Each piece has to be a little bigger than an A4 piece of paper.
  2. To prepare one veggie duck flesh, I use two little sheets. To keep them from drying out, set the other two away and ideally cover them or place them in a plastic bag.
  3. Use the beancurd skin that is more attractive and doesn’t rip as the bottom layer and the less ideal skin as the top layer.
  4. With a brush, liberally coat the initial layer with the sauce we just produced. The sauce will penetrate the beancurd skin, softening it.
  5. Apply the sauce to the second sheet in the same manner as the first, then place it on top of the first. If the sauce does not completely round the edges, don’t worry. Later, we shall apply to these areas.
  6. Ensure that the rough edge of the beancurd skin does not stick out from the side when you fold the beancurd skin on both sides toward the center. This stage is mostly for presentation purposes since we want the vegetarian duck to appear excellent once it has been prepared.
  7. To the regions that have not yet been coated, add extra sauce.
  8. As you would close a book, fold the beancurd skin inward toward the center. Apply additional sauce after that, and then shut the book.
  9. To cut through the beancurd’s skin, use two bamboo skewers. As they will blow up significantly during Deep-frying, the goal is to make sure they won’t open up.
  10. Before deep frying it, set it aside and let it 10 minutes to rest. This step is to make sure the sauce has completely soaked into the beancurd skins.


  • Use only soft, freshly prepared bean curd skin, often known as tofu sheets. Fu zhu, also known as firm and crispy beancurd skin, cannot be used since it will break if you attempt to fold it. Look for words like “, “, “,” and not “.” in Chinese. They are all translated as “beancurd skin” in English, which is puzzling. The employees at the Asian market can assist you in choosing the appropriate one.
  • You may assume that the beancurd won’t absorb any more liquid, therefore I advise spreading the sauce over a sizable tray or cutting board.

Vegetarian duck / mock roast goose vegan recipe. Taste and looks, with meat texture. Great gluten-free protein sauce.

3. Deep-fry the skin of the beancurd

  1. About 150°C/300°F of oil should be heated in a pan. To check the temperature, either place a wooden chopstick within the oil or use a kitchen thermometer. If bubbles are continuously coming from the chopsticks, the oil temperature is ideal for Deep-frying.
  2. Turn the food over and deep-fry the opposite side when the first side has become golden. During the process, the tofu skin will expand and take on the texture of roast duck and goose.
  3. When it is finished, transfer it to a paper towel to absorb the extra oil.
  4. The skewers should be taken out and put on a cutting board.
  5. While it is still warm, slice it into thick, one-inch-long pieces so that you can hear the crackling sound.
  6. Then serve the food. When substituting it for meat in stir-fries, it works best when served with steamed rice or sliced into tiny pieces.


  • Deep-frying should be done at a medium temperature. With high heat, the tofu skin rapidly changes color and is easily burned.

Chinese imitation duck dishes in other variations

Another vegetarian roast duck variation is made by encasing some filling in the skin of a beancurd and wrapping it up like a huge spring roll.

Typically, carrots, bamboo shoots, and mushrooms make up the components. These components are minced, stir-fried until fragrant, and then seasoned with salt, pepper, soy sauce, and vegetarian oyster sauce. Apply the sauce to the beancurd skin as directed in this recipe, then enclose the contents in a package-like manner.

Since it has a meatier texture more akin to roast duck or goose than the filling, I make the dish without it.

You wish to try some other vegetarian dishes.

If you enjoy this recipe for faux meat, here are some vegetarian options for you:

  • Buddha’s Pleasure (Lo Han Jai). Everyone enjoys Buddha’s pleasure, a delicious vegetarian meal, during the Chinese New Year (Lunar New Year.) Here is the recipe that my mother-in-law gave me.
  • stir-fried lotus roots. Due to the fact that it is not often the main course at Chinese restaurants, non-Chinese people living outside of Asia may not be familiar with this dish. In fact, most Chinese households prepare this meal often. Test it out.

20 minutes to prepare

5 minutes for cooking

25 minutes in total



  1. In a mixing bowl, combine all the ingredients except the beancurd skin.
  2. Stir to dissolve the sugar after heating it in the microwave until it is hot. Place aside.
  3. Cut a huge piece of beancurd skin so that it is about the size of an A4 sheet of paper.
  4. One of the beancurd skins should be well covered with sauce before the second skin is stacked on top.
  5. On the second layer, liberally spread the sauce.
  6. Fold both sides of the beancurd skin toward the center, then To the regions that have not yet been coated, add extra sauce.
  7. As you would close a book, fold the beancurd skin inward toward the center. Apply additional sauce after that, and then shut the book.
  8. To cut through the beancurd’s skin, use two bamboo skewers. 
  9. Set it aside and let it 10 minutes to relax.


  1. About 150°C/300°F of oil should be heated in a pan. 
  2. Turn the food over and deep-fry the opposite side when the first side has become golden. 
  3. To remove extra oil, transfer it to a paper towel.
  4. Take away the skewers.
  5. Serve it by cutting it into pieces that are approximately an inch thick.

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Information about nutrition:



Size of Serving:

1 tbsp. per serving 53 calories 2g of total fat 0g of saturated fat 0g trans fat 1 g of unsaturated fat 0 mg of cholesterol 789 mg of sodium 9g of carbohydrates 0g of fiber 8g sugar 1g of protein

Nutritionix computed and supplied this information on 23 April 2022.

The “canned mock duck recipe” is a vegan recipe that can be made with canned vegetables.

Related Tags

  • chinese vegetarian mock duck recipe
  • mock duck ingredients
  • crispy mock duck recipe
  • vegetarian duck thai
  • vietnamese mock duck recipe

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