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1
Submerge the dried tofu skin sheets in cold water and soak until fully pliable — flexible enough to roll without cracking. Remove each sheet before it softens to the point of tearing. Pat dry with a clean cloth. The sheet should hold its shape when lifted.
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2
Lay the first sheet flat on a clean work surface. Combine the soy sauce and five-spice powder. Brush the sheet evenly with this mixture. Lay the next sheet directly on top and brush again. Repeat until all 6–8 sheets are layered and seasoned throughout.
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3
This is where the dish lives or dies: roll the layered sheets into a tight, compact log, applying firm, even pressure throughout so no air pockets remain between the layers. A loose roll will collapse when sliced. Tie the log securely at regular intervals with kitchen twine. If available, press the roll under a weighted board before braising to increase density and produce a more convincing meat-like texture.
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4
Bring the vegan lo shui master stock to a gentle simmer in a pot large enough to submerge the roll. Lower the tied roll into the stock. Braise at a low simmer for 45–60 minutes. At the end of this time the roll should feel firm and uniformly set when pressed through the twine — no give at the centre.
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5
Lift the roll from the stock and allow it to rest until cool enough to handle. Remove the twine. Ladle a portion of the braising liquid into a small pan and reduce over medium heat to a glossy glaze — it should coat the back of a spoon.
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6
Slice the roll into cross-sections 3–4 mm thick. The cut face should reveal a clean, concentric layered structure closely resembling braised duck meat. Arrange the slices on a serving dish, spoon the reduced braising glaze over, and serve immediately.