I've been waiting my entire life for this recipe! I've watched countless tutorials on how to make Buddhist duck, but this is the first one I've seen that looks like something I'm able to do! Thank you for this!
Thank you so much! Haha it's hard to grow on RU-vid :). Just gotta keep at it, which I haven't done persistently enough, so it's on me. Welcome and thanks again for your kind words!
@@foodbyte_cooking It came out SO good. I now have leftovers of the same duck that cost me nearly $10 just for a small container to buy from a restaurant--commercial. This recipe is a perfect ROAST for vegan Thanksgiving! Your video was clear and easy. You can also custom make the marinade. And I know where to buy the fresh bean curd skin which I had already ordered. THANK YOU SO MUCH!! :)
I've seen other people moisturizing it with water and THEN frying it and adding the sauce after just like you did. What's your opinion on this? Thanks!
Hi, hardminder! If I'm interpreting your question correctly, you're asking whether it's okay to moisturize with water instead of a marinade, in that first step? Because the tofu sheets are essentially flavorless to begin with, I like to infuse it with flavor early on. If you're asking about whether it's okay to fry it directly without steaming first, I would worry that the resulting rolled up sheets might be overly dry. Let me know if I'm misunderstanding your question!
Delicious looking. are the sheets you are using frozen sheets? i have dried sheets. how would i rehydrate before or can i just use the marinade tofu knot you made and wet the dry skin?
Good question! These sheets are dried, which I keep in the freezer just prior to using. The goal is to have it rehydrate by soaking up the marinade, so there is no need to pre-hydrate before making the knot, etc. The dry knot is directly soaked in the marinade, and the marinade is swept across the dry layers of the sheets in copious amounts. Hope this helps.
Good luck! The most common possible place for this recipe to go wrong is not soaking in enough of the marinade, which will result in a dry texture (much like a poorly roasted turkey breast). This could happen if the brand of dry tofu skins is exceptionally thick, for example. If that happens, just make a conscious effort at putting in more marinade (brushing in more between layers, giving it some time to soak in before adding the next layer, etc.). Otherwise, it's fairly foolproof. Hope it goes well for you.
Careful not to get tofu skins from the shelf as they tend to be very dry - I believe the ones that she uses in the video are the ones that you buy from the freezer section of the Asian supermarket which are the typical type used for making vegetarian duck.
