If you’ve ever craved that rich, crispy duck texture with all the trimmings but follow a plant-based lifestyle, this crispy vegan duck with five-spice tofu and plum sauce is your new go-to indulgence. Made with layers of seasoned tofu and bean curd skin, baked and pan-fried to golden perfection, this dish captures the spirit of a traditional peking duck recipe—but in a totally vegan way. Served with homemade plum sauce, scallions, and soft pancakes, it's a satisfying, aromatic centerpiece for any special occasion or weeknight duck dinner—no birds required.
Whether you’re new to vegan Chinese cuisine or a longtime lover of mock duck dishes, this recipe brings together all the bold, umami flavors in one delicious, crispy package. It even pays homage to global inspirations, blending elements you might find in vegan Japanese food, vegan Jamaican food, or even hearty vegan African recipes.
Crispy Vegan Duck with Five-Spice Tofu and Plum Sauce
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Chinese
Nonstick skillet or cast iron pan For frying the mock duck to crispy perfection.
Blender or immersion blender To purée the plum sauce until smooth.
Baking Sheet and Parchment Paper For initial baking of the tofu layers.
Tofu press or heavy object To remove moisture from the tofu.
Mixing bowls and basting brush For marinating and layering.
Sharp knife or mandoline For thinly slicing vegetables.
For the Vegan Duck
- 2 large sheets of bean curd skin also called yuba or tofu skin
- 14 oz extra-firm tofu pressed for 20 minutes
- 1 tablespoon Chinese five-spice powder
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground white pepper
- 1 tablespoon cornstarch
- 2 tablespoons neutral oil for pan-frying
For the Plum Sauce
- 4 ripe plums pitted and chopped
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon grated ginger
- 1/4 teaspoon Chinese five-spice
- Pinch of salt
- 1/4 cup water
For Serving
- Thin vegan pancakes or soft flatbreads store-bought or homemade
- Thinly sliced cucumber
- Julienned scallions
- Extra hoisin sauce optional
Prepare the Tofu
Start by pressing the tofu to remove excess water. This helps with both texture and flavor absorption. Once pressed, slice the tofu into ¼-inch thick slabs.
In a bowl, mix together soy sauce, hoisin sauce, sesame oil, garlic powder, onion powder, five-spice powder, and white pepper. Coat the tofu slabs in the marinade and let them sit for at least 15 minutes.
Create the Vegan Duck Layers
Soak the bean curd skin in warm water for about 10 minutes or until pliable. Drain and pat dry.
Lay a sheet of bean curd skin flat on a clean surface. Place tofu slabs in a single layer across the sheet. If needed, trim the tofu to fit neatly.
Roll up the tofu inside the bean curd skin like a jelly roll, folding the sides in to encase it. Brush the roll with a bit of the leftover marinade and a touch of cornstarch to help seal it.
Repeat with the second sheet and remaining tofu if needed.
Bake the Rolls
Preheat the oven to 375°F (190°C). Place the tofu rolls seam-side down on a parchment-lined baking sheet.
Bake for 25 minutes, flipping halfway through, until lightly browned and firm to the touch.
Make the Plum Sauce
While the duck bakes, combine plums, brown sugar, vinegar, soy sauce, ginger, five-spice, salt, and water in a saucepan. Bring to a boil, then reduce to a simmer.
Cook for 10–15 minutes until plums are soft and the mixture has thickened. Blend until smooth and set aside.
This sauce is a fruity, tangy alternative to traditional orange sauce for duck, and pairs beautifully with the spiced tofu.
Pan-Fry for Crispiness
Heat a skillet over medium-high heat and add a couple of tablespoons of neutral oil. Carefully place the baked rolls in the pan and cook until all sides are crispy and golden, about 3–5 minutes per side.
Remove and let rest for 5 minutes before slicing.
Serve and Assemble
Slice the crispy vegan duck into medallions. Serve with warm vegan duck pancakes or flatbreads, a drizzle of plum sauce, cucumber, and scallions.
Wrap and roll like a traditional vegan peking duck or enjoy it plated like a more formal vegetarian duck recipe.
Perfect Pairings
Sides
- Steamed bok choy with garlic and soy adds a light, fresh contrast.
- Sticky rice or jasmine rice to soak up any extra plum sauce.
- A cooling Asian slaw with sesame dressing brings in crunch and acidity.
Drinks
- A light-bodied Pinot Noir or a dry Riesling balances the sweet-sour sauce and five-spice richness.
- For a non-alcoholic option, try jasmine tea, sparkling plum soda, or a ginger-lemon tonic.
Dessert
- Mango sticky rice or a lychee sorbet are refreshing ways to finish off your meal.
- Or go fusion with a plant-based mochi filled with coconut cream.
Frequently Asked Questions
1. What’s the best tofu to use for this vegan duck recipe?
Extra-firm tofu is ideal. It holds its shape well during marination and baking, and it develops a satisfyingly chewy texture that mimics crispy duck when pan-fried.
2. Can I make this ahead of time?
Yes! You can prep and bake the tofu rolls a day in advance. Just refrigerate them and do the final pan-frying step right before serving to keep them crispy.
3. What can I use instead of bean curd skin?
Rice paper or phyllo dough can work in a pinch. Rice paper gives a slightly chewy finish, while phyllo becomes flaky and crisp—though both are less traditional than bean curd skin, which truly nails the texture of mock duck found in many vegetarian roast or duck recipes whole adaptations.
4. Is this recipe gluten-free?
Not as written, but you can make it gluten-free by using tamari instead of soy sauce and ensuring your hoisin sauce and bean curd skin are certified gluten-free.
5. Can this be used in other dishes like soups or curries?
Absolutely. The finished crispy vegan duck slices work wonderfully in noodle bowls, wraps, or as a protein element in duck soup recipes or even a spicy Thai-style duck curry—completely vegan and packed with flavor.
