Vegan Peking Duck - Plant-based Takeout at home

Learn how to make crispy and flavorful Vegan Peking Duck using tofu skin and mushrooms. A plant-based twist on the Chinese classic—perfect for date nights, dinner parties, or indulgent solo meals.

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• Vegan Peking Duck That’ll Quack You Up 🦆✨
• Ingredients
• Instructions
• 📖 Recipe
• Other Plant-based Takeouts
• 💬 Reviews

Vegan Peking Duck That’ll Quack You Up 🦆✨

Where crispy dreams meet hoisin-kissed reality.

Growing up, Peking duck was one of those dishes that always felt like a celebration—crispy skin, rich savory glaze, and the ritual of wrapping it all up in soft pancakes or spooning it over steaming rice. It was one of my childhood favorites, a dish I’d look forward to at family gatherings or special nights out.

Now, as someone who chooses plant-based living, I wanted to recreate that same comforting magic—but with ingredients that align with my values. This version stars tofu skin (yuba) for that signature crisp and mushrooms for depth, all layered over fragrant jasmine rice and topped with a glossy, hoisin-kissed finish.

If you're craving something fancy-fakeaway, plant-based bougie, and just a little too good to be true, say hello to your new obsession: Vegan Peking Duck made with tofu skin (aka yuba—the Beyoncé of soy products). She's crispy, she's savory, she's everything.

This dish is the kind of main character energy you bring to the table when you're trying to impress yourself, your ex (don’t text him though), or that friend who “doesn’t like tofu” (just wait).

Check out some other plant-based takeouts: Sweet and Sour Tofu, Vegan Hot and Sour Soup, and Vegan 'Beef' and Broccoli.

Ingredients

• 8–10 sheets tofu skin (yuba) – the star of the show

• 1 cup shiitake or king oyster mushrooms, finely chopped

• 2 tablespoon hoisin sauce – for that sweet-savory magic

• 2 tablespoon soy sauce (1 tablespoon light, 1 tablespoon dark)

• 1 tablespoon sesame oil

• 1 tablespoon maple syrup or brown sugar – a lil kiss of sweet

• ½ teaspoon Chinese five-spice powder

• 2 cloves garlic, minced

• 1 teaspoon ginger, minced

• 1 tablespoon cornstarch – to make it extra crispy

• 2 tablespoon neutral oil – for frying

• Serve with: jasmine rice, scallions, sesame seeds

Instructions

1. Prepare the Sauce
   In a small bowl, whisk together the hoisin sauce, light and dark soy sauces, sesame oil, maple syrup (or brown sugar), Chinese five-spice powder, minced garlic, and ginger until well combined.
2. Assemble the Tofu Skin Layers
   Gently lay out the tofu skin sheets. Lightly brush each sheet with the sauce mixture, layering them on top of one another to create thickness and structure. Press the stack firmly to help it hold together.
3. Crisp the Tofu Skin
   Dust the layered tofu skin with cornstarch on both sides. Heat neutral oil in a skillet over medium heat, then pan-fry the tofu skin until golden brown and crispy on both sides, about 3–4 minutes per side. Brush the sauce on each side. Remove and let rest for a few minutes before slicing into strips.
4. Sauté the Mushrooms
   In the same pan, add the finely chopped mushrooms. Pour in any remaining sauce and sauté over medium heat until tender and caramelized, about 5–7 minutes.
5. Assemble the Dish
   Serve the sliced crispy tofu skin over a bed of warm jasmine rice. Top with the sautéed mushrooms, and sliced. Sprinkle with sesame seeds if desired.
6. Enjoy
   Spoon over a little extra hoisin, take a bite, and let the flavors transport you to your childhood—now reimagined, plant-powered, and soul-nourishing.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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📖 Recipe

Other Plant-based Takeouts