Vit Quay Chay - Roasted "Duck"

This is a veggie recipe using tofu as a replacement for duck meat. This is one of my favorite dishes as a main course and easy to impress guests. The addition of fresh mushrooms contributes to the sweetness of this dish. Other spices, which are added to marinate the tofu, such as ginger, leek, and 5 spice, creates the duck flavor. This is a simple recipe with a big flavor.

Ingredients:
One large 8” x 4” block of tofu (slice block in half into two 8” x 4” thinner blocks)
Dried, skinned sheet of tofu soaked in water and cut into an 8 x 12” rectangle
3 fresh shitake mushrooms
2 king oyster mushrooms
4 oyster mushrooms
1 oz enoki mushrooms
2 oz Korean white mushrooms
2 tbs 5 spice
2 cubes of fermented tofu (chao)
1/2 tsp ground cinnamon
1/4 tsp ground clove
1 tbs vegetarian oyster sauce
1 tsp honey
1 tsp sugar
1/2 tsp salt and black pepper
2 tbs soy sauce
2 tsp fresh ginger, minced
2 tbs medicine Chinese cooking wine (Mai Que Lo)
1/2 cup coconut water
1/4 cup leek
1/4 cup cornstarch
2 tbs annato seed oil for color

Directions:
In a sauté pan, heat 1/4 cup of oil until hot. Fry leek on low heat until crispy. Remove from the oil. On the same pan, fry one side of tofu blocks until golden. Remove tofu from the hot oil.
In a bowl, combine coconut water, ginger, fried leek, 5 spice, sugar, cinnamon, clove, honey, salt, black pepper, oyster sauce, Mai Que Lo,  fermented tofu and soy sauce. Mix well. Place fried tofu blocks into this sauce and marinade for a few hours.
Cut the big mushrooms, like king oyster, into thick slices. Cut the small mushrooms into big pieces. Keep the mushrooms sizes in mind, which are to be rolled into the fried tofu.
In the same pan with the leftover oil, fry all the mushrooms until wilted. This procedure will insure that the water within the mushrooms evaporate and the mushrooms will keep their chewiness.
Drain tofu from its marinade and keep the marinade to create sauce later for serving.
On the countertop, lay the soaked skinned tofu. Sprinkle with cornstarch to cover entire sheet of soaked tofu. Place one tofu block with the fried side down in the center. Top with layers of mushrooms as you go. Top with the other tofu block with the fried side up. Fold this filling neatly into a rectangle. Use pastry brush to brush the annatto seed oil all over the surface of this "duck".
If not using it right away, wrap it up with plastic wrap and foil and then put in freezer.
In a large sauté pan, heat 3 tbs oil and pan fry this duck until golden brown both sides. You might have to add more oil.

To make sauce:
Add the remaining marinade sauce to the sauce pan. Add more water, if needed. Bring to boil. Season with soy sauce, more oyster sauce, vinegar, and sugar. Mix 1 tsp cornstarch with 1/4 cup of water and add to this sauce. Cook until it is thickened. The taste is like sweet and light sour. Serve with roasted duck.