Vegetarian Peking Duck
Delight in the irresistible flavors of Vegetarian Peking Duck, a plant-based twist on the iconic Chinese classic. This recipe features tender and crispy tofu skins (yuba) that are marinated in a savory-sweet blend of soy sauce, hoisin sauce, maple syrup, and aromatic spices like five-spice powder, ginger, and garlic. Baked to golden perfection, the tofu layers mimic the crispy texture and rich taste of traditional Peking duck. Served with fresh lettuce, crunchy cucumber, scallions, and soft Peking duck pancakes or tortillas, this dish is a symphony of textures and flavors. Perfect for a satisfying dinner or entertaining guests, this vegan-friendly recipe is easy to make in under 40 minutes and will impress vegans and omnivores alike. Enjoy a guilt-free, gourmet experience that pays homage to a beloved dish while staying entirely plant-based!
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Recipe Information
Ingredients
- 8 sheets Tofu skins (yuba)
- 4 tablespoons Soy sauce
- 3 tablespoons Hoisin sauce
- 2 tablespoons Maple syrup
- 2 tablespoons Sesame oil
- 1 teaspoon Five-spice powder
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
- 8 leaves Lettuce leaves
- 1 Cucumber, sliced into thin strips
- 3 Scallions, sliced into thin strips
- 8 Peking duck pancakes or thin flour tortillas
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine the soy sauce, hoisin sauce, maple syrup, sesame oil, five-spice powder, ginger, and garlic to create a marinade.
Carefully soak the tofu skins in warm water for 5 minutes until soft and pliable. Drain and gently pat them dry with a clean kitchen towel.
Lay the tofu skins flat on a clean surface. Brush both sides generously with the marinade.
Layer two sheets of tofu skins on top of each other to form one "duck" layer. Repeat with the remaining sheets to create four layers in total.
Place the tofu layers on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20 minutes or until the surfaces are crispy and golden brown.
While the tofu is baking, prepare your serving ingredients by washing the lettuce leaves, and slicing the cucumber and scallions into thin strips.
Heat the Peking duck pancakes or thin flour tortillas according to the package instructions.
Once the tofu "duck" is done, remove it from the oven and allow it to cool slightly before slicing it into roughly 1-inch wide strips.
To serve, place some tofu slices in a pancake or tortilla, add a piece of lettuce, some cucumber strips, and scallions. Optionally add some extra hoisin sauce for more flavor. Roll up and enjoy your Vegetarian Peking Duck!
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4716 mg | 205% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 51.7 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1021 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
