This dish uses bean curd sheets,
various spices, and bamboo shoots
to make similar flavors and textures
to ducks. The tofu skins are used
primarily for the duck meat, and the
bamboo shoots are used as duck
bones, giving it a somewhat crunch
texture.

Ingredients:

Bean curd sheets 150 200g
Bamboo shoot halves 270g (half of a can)
Starch 5 6 tablespoons
Salt 1 teaspoon
Light soy sauce 2 tablespoons
Dark soy sauce 1 tablespoon
MSG 1 teaspoon (optional)
White pepper powder 1 teaspoon
5 spices powder teaspoon
Szechuan peppercorn 1 teaspoon
Ginger 6 slices
Sugar 4 teaspoons
Vegetable oil 3 tablespoons
Vegetarian broth 1 tablespoon mixed with 1/5 cup of water

1. Separate the bean curd sheets, leave one full sheet uncut, and
finely dice up the other sheets.
2. Cut the bamboo halves into 2 3mm thick slices. Then soak
the slices in boiled water for 1 minute. Dry well after.
3. In a bowl, mix the starch, salt, MSG, white pepper powder,
light soy sauce, dark soy sauce, 5 spices powder, sugar and oil.
Then mix this sauce with the diced tofu skins.
4. Spread out the full bean curd sheet, and wipe several times
with a damp cloth to soften it. Then place the sheet on top of
a thin cloth.
5. Spread half of the diced tofu mix onto the tofu skin into a
section of about 6cm long by 3cm wide by 2cm thick. Lay the
bamboo shoots on top, and then spread the rest of the tofu
mixture on top.
6. Roll the bean curd skin from one end to the other. Roll as
tightly as possible. Now spread the peppercorns and the
ginger slices on top of the roll you just made, and roll it in
the cloth to tighten it more.
7. Place 4 chopsticks at the four sides of the roll, and tie tightly
with a string. See image.
8. Place in a steamer, and steam for one hour. When done,
unwrap the cloth, slice up, and its ready to serve.

Note: It is crucial that you try to roll the tofu skin and the cloth as
tightly as possible, and it is just as vital to tie the strings as
tight as possible. This allows for the fillings to stick together
during steaming to make a nice, firm texture.

This dish tastes wonderful when done. It could be served hot or
cold, and makes an brilliant snack!