Shanghai Mock Goose

Step 1

Soak the 4 dried shiitake mushrooms in 1 cup hot water until soft, about 20 minutes. Drain, squeeze dry, and thinly slice the caps; discard stems.

Step 2

In a small bowl, mix 3 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp sugar, 1/2 tsp five-spice powder, and 1/2 cup of the mushroom soaking water. Stir until sugar dissolves.

Step 3

Lay 1 sheet of tofu skin on a clean surface. Brush generously with the sauce mixture. Sprinkle with some sliced mushrooms. Repeat with remaining sheets, stacking them neatly.

Step 4

Fold the stacked sheets into a tight rectangle about 4 inches wide. Place on a plate, pour any remaining sauce over the top, and let marinate for 30 minutes.

Step 5

Heat 2 tbsp vegetable oil in a large skillet over medium heat. Carefully place the folded tofu skin in the pan. Cook until golden and crisp on the bottom, about 3 minutes.

Step 6

Flip and cook the other side until golden, about 3 minutes more. Add the remaining marinade and 1/2 cup water. Cover and simmer gently for 10 minutes, until the sauce thickens and coats the tofu.

Step 7

Transfer the mock goose to a cutting board. Let rest for 5 minutes, then slice into 1-inch pieces. Serve warm or at room temperature, drizzled with any pan sauce.

Step 8

For extra flavor, stir in a pinch of ground ginger or a few drops of sesame oil with the sauce mixture if you have them.