Roast Duck Wrapped Tofu Pockets with Savory Broad Beans

Delicate tofu pockets filled with succulent roast duck slices, cooked together with seasoned broad beans in a richly colored savory sauce, elegantly served on a black star-shaped plate.

Steps

1. Lay out a clean, transparent food-grade soft mat on your cutting board or dining table. 2. Place a tofu skin on the mat, add some roast duck slices inside, and carefully wrap to form a small pocket. Repeat until you have five pockets. 3. Heat vegetable oil in a pan over medium heat, add the broad beans and sauté for 2 minutes. 4. Add the roast duck tofu pockets into the pan along with soy sauce, oyster sauce, sesame oil, sugar, and chicken broth. 5. Cover and cook gently for 5-7 minutes, allowing the flavors to meld and the pockets to warm through. 6. Remove the lid and stir in the cornstarch slurry to thicken the sauce; adjust seasoning with salt and pepper. 7. Once the sauce has thickened and coated the pockets and beans, remove from heat. 8. Plate the pockets with broad beans on a black star-shaped serving plate, spooning the rich sauce over the dish.

5 soft tofu skins (for wrapping) 100g roast duck slices 80g broad beans (fresh or thawed) 1 tbsp soy sauce 1 tsp oyster sauce 1 tsp sesame oil 1/2 tsp sugar 1/4 cup chicken broth 1 tsp cornstarch mixed with 1 tbsp water 1 tsp vegetable oil Salt and pepper to taste