Vegetarian (Tofu) Duck (素鸭)

My mom makes these anytime she entertains, because it's easy, looks nice, and can be made ahead of time (since it's primarily served as a cold dish). For my potluck with Chinese coworkers last week, I decided to make this. I had some leftover tofu skin, so I made some more for lunch this week. The ingredients can vary slightly based on what you have, but the basic process for making it is the same. The soy sauce/sugar is just an estimate; I make it and taste to determine whether to add more sugar or sauce, so I don't really have an exact recipe.

Time: 0:45
Serves: 10

Ingredients
2 large, dried tofu skins
1 cup soy sauce
3 Tbsp sugar
pinch of wu xiang (optional)
1 Tbsp oil of your choice
2 cups water

1. Mix the spices together (over low flame optional, else just mix them in a bowl).
2. Lay one piece of tofu skin flat on a smooth surface. With a pastry brush, cover the entire skin with the sauce. Place the second piece of tofu skin directly on top of the first. Brush the entire skin with the sauce as well.
3. Starting from the edge near you, roll the two skins upwards (so that it's a rectangle, not a cylinder). At about halfway, fold in thirds (so it's about as long as your pan), then continue rolling to the end.
4. Over medium-high flame, heat the oil. Lightly brown the roll of tofu skin on each side (start with the side where you last rolled so the seam gets seared close first).
5. Cover with water. With a fork, poke holes every two inches or so on top, then flip and poke holes on the other side. Let it simmer until the water boils off; flip every 10min or so to cook evenly. Place on a plate to cool, then slice into 1/2in wide pieces. Serve cold (not chilled - leave it out an hour or so before serving).