Vegetarian Roast Goose: Hannah Che's recipe means you can make this restaurant fave at home | CBC Life

A storied dish that’s 'enduringly popular on menus,' from The Vegan Chinese Kitchen cookbook. | cbc_life

1 cup boiling water½ cup thinly julienned fresh or thawed frozen winter bamboo shoots3 circular semi-dried tofu skin sheets, halved to make 6 semicircles Combine all the sauce ingredients in a small bowl. Set aside.Soak the mushrooms in the boiling water for 30 minutes, until plump. Snip off and discard the mushroom stems and cut the caps into thin slivers. Reserve the soaking liquid.

In the meantime, trim off the string-like edges of the tofu skin sheets. Discard or use as a “brush.” On a flat surface, lay out one tofu skin sheet with the straight edge toward you. Using the trimmed edges, a spoon, or a pastry brush, rub a light layer of the remaining sauce over the first sheet. Top with a second sheet and brush again. Repeat with one more skin.

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