Peking 'Duck' - Vegan Recipe

Ingredients

• 150g large fresh folded Yuba skins (refrigerated soft bean curd sheets)
• 75ml vegan Peking 'duck' sauce
• [Duck-style stock ]
• 1 1/2 cups vegan chicken-style stock
• 1 1/2 teaspoon Maggi seasoning
• 3 teaspoons minced garlic
• ['Duck' flavour]
• 2 tablespoons coconut oil
• 1 tablespoon Shaoxing rice wine
• 2 teaspoons dried porcini powder
• 1 teaspoon minced garlic
• 1 teaspoon Chinese 5 spice
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• [Dipping sauce (optional)]
• 2 tablespoons tian min jiang paste
• 1 teaspoon sesame oil