This Vegan Chai Ngor, also called vegetarian ‘goose’ or Su Er 素鹅 takes me straight back to Malaysian vegetarian economy rice stalls. I always loved pointing at the big stainless steel tray of fried items while the vendor piled those golden, crispy tofu skin slices onto my rice or noodles. In Cantonese, just mention “Chai Ngor” 斋鹅, and everyone knows you mean those savory, umami-rich fried tofu skin pieces with their irresistible crisp exterior and chewy interior. This simple, protein-packed add-on turns a basic meal into something special.
This home version draws inspiration and is adapted from Wenshu Yuan Monastery in Chengdu, known for its delicious vegetarian restaurant and cooking classes that showcase plant-based Chinese classics.
Some traditional versions are often smoked for that extra charred flavor, but this home method is seriously easier—it skips the smoking step while still keeping the authentic sweet-savory flavor and texture intact. The seasoning paste highlights red fermented beancurd (nam yu) for its rich, subtly sweet umami (very different from the saltier white fu yu), and I add five-spice powder for warm, aromatic depth. I tested both pan-frying and air-frying so you can choose whichever suits you best:
- Pan-frying delivers the classic golden crisp outside and chewy inside—fast and full of traditional flavor, though it uses a little more oil.
- Air-frying produces crispiness from edge to edge with far less grease—hands-off and lighter; it tastes crunchiest right away, but even when it cools and turns chewy, it makes a fantastic snack.
This small-batch recipe makes only 2 pouches—ideal for 1–2 people or for testing the recipe without waste. You can whip it up with basic pantry items and enjoy that nostalgic stall taste at home.
How to Make Vegan Goose (Chai Ngor)
Step 1: Prepare the tofu skin
Cut the tofu skin sheets into rectangles about 8 × 15 cm (size them to fold neatly and fit your steamer). Prepare 2 sets of 3 sheets each.
Here are some examples of tofu skin that you can get from the Asian grocery store:
If the sheets feel a bit brittle or dry straight from the package, that’s perfectly okay – The seasoning paste contains enough moisture to gently soften the tofu skin as you spread it layer by layer. It also acts as a natural “glue” that helps the sheets stick together nicely during assembly, steaming, and frying.
Just handle the sheets gently to avoid tearing, and go straight to spreading the paste. The water content in the paste will make them pliable enough for layering and folding without making them too soft or soggy. This simple approach keeps the final texture crisp and perfect after frying—just what we’re aiming for!
Optional flexible tip: If your tofu skin sheets are larger or irregular, you can spread the paste across a full, large sheet first (for even coverage), layer all three sheets this way, then cut the assembled stack into the 8 × 15 cm rectangles before folding. It’s completely fine either way—the paste helps everything hold together, and cutting after spreading can sometimes make the process quicker and less fussy. Just trim carefully so the pieces still fold neatly into thirds.
Step 2: Make the seasoning paste
Mash the red fermented beancurd smooth in a small bowl. Stir in the five-spice powder, sugar, and white pepper. (Note: Some five-spice blends are more cinnamon-y, which can add extra warmth and sweetness—start with the lower amount and taste as you go to keep the balance savory rather than overly spiced.) Gradually add water and mix until the paste becomes smooth and spreadable. Taste it—adjust sugar or spice so you get a nice savory-sweet balance with gentle warmth.
Step 3: Layer and fold the pouches
Lay one sheet flat on a clean surface. Spread a thin, even layer of paste across the whole sheet. I used a pastry brush.
Place the second sheet on top, spread another layer of paste, then add the third sheet and finish with the last spread of paste.
Fold the stack into thirds like a letter: bring one side to the center, then fold the other side over. Secure the open edges with 1–2 toothpicks so the layers stay together while steaming.
Step 4: Steam the pouches
Arrange the folded pouches in your steamer basket. (If you use a metal steamer, brush the edges or base lightly with oil to prevent sticking—though a snug fit often works fine without it.) Steam over medium heat for 10 minutes. Remove the pouches and let them cool completely—this firms them up beautifully for frying.
Step 5: Fry until crispy
Pick your method:
Pan-fry (classic quick method) Heat a wok or flat pan over medium heat and add enough oil to cover the base (shallow fry). Test the oil: dip a chopstick tip in—if gentle bubbles form, slide in the pouches. Fry until both sides turn golden brown, flipping once. Tofu skin browns fast, so lower the heat if needed to cook the inside evenly without burning the outside. Drain on a wire rack or paper towels.
Air-fry (lighter option) Preheat the air fryer to 320°F (160°C). Lightly brush the inner basket with neutral oil to prevent sticking. Place the steamed pouches in the basket in a single layer (air-fry in batches if your air fryer is smaller to avoid overcrowding—this ensures even crisping). Brush a thin layer of oil on top of the pouches for that golden finish.
Air-fry for 4 minutes, then carefully flip the pouches using tongs or a spatula. Continue air-frying for another 2–4 minutes, or until both sides are golden brown and beautifully crispy. (Total time is usually 6–8 minutes, but check at the 6-minute mark—air fryers vary, so adjust based on your model for the perfect crunch without burning.) Serve immediately while hot for the absolute best crunch! If it cools, it’ll turn pleasantly chewy but still delicious as a snack.
Final Step: To serve
Slice the fried pouches into strips. Serve warm over steamed rice, mixed into noodles, or enjoy as a simple snack. This recipe captures the comforting vegetarian stall flavors with straightforward steps.
Important note: This recipe is intentionally savory and umami-forward (especially from the red fermented beancurd), so it shines as a topping or side to balance rice or noodles. If you plan to eat it as a standalone snack or appetizer, it might taste a bit too salty on its own—consider adding less red fermented beancurd or pairing it with fresh cucumber slices to mellow the saltiness if needed. Adjust your expectations and enjoy it your way!
This Crispy Vegan Goose (Chai Ngor) is
- Easy to make at home
- Savory
- protein packed
- prep-ahead friendly for gathering or meal prep
- good as toppings for rice or noodles
- delicious as side dish or main entree
Try out my other tofu skin recipes:
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Crispy Vegan Goose (Chai Ngor or Su Er)
Ingredients
- 6 dried tofu skin sheets 3 per pouch
- Neutral oil for brushing/frying
- Toothpicks
Seasoning paste
- 1-2 pcs red fermented beancurd mashed
- ½ tsp five-spice powder
- 1 tsp sugar
- ⅛ tsp white pepper
- 2 tbsp water plus more if needed
Instructions
- Cut tofu skin into 8×15 cm rectangles (2 sets of 3 sheets).
- Mash beancurd. Mix in spices, sugar, pepper, and water to form spreadable paste. Taste and adjust.
- Layer: Spread paste on first sheet, add second + paste, third + paste. Fold into thirds; secure with toothpicks.
- Steam 10 minutes over medium heat. Cool completely.
- Pan-fry: Heat medium, add shallow oil (test with chopstick bubbles). Fry golden on both sides; drain.
- Air-fry: 320°F (160°C), brush with oil, 4 min + flip + 2–4 min until crisp.
- Slice and serve warm.
Video
Notes
Feel free to pin the picture on your Pinterest Board for easy reference.
so happy to see you are back posting!