Crispy Vegan Goose (Chai Ngor or Su Er)
Easy small-batch Vegan Goose (Chai Ngor / Su Er) - Layered tofu skin steamed then crisped by pan-fry or air-fry. Sweet-savory from red fermented beancurd and five-spice. Nostalgic Malaysian vegetarian stall flavor—protein-packed that you can now easily make at home with a few simple ingredients
Servings: 2
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
Pan-fry for traditional chew and crisp; air-fry for lighter crunch. Best fresh, but chewy when cooled is still delicious! Inspired by chef at Wenshu Yuan Monastery.
Heads up: 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!