This recipe from Andrea Nguyen, a cookbook author and cooking teacher based in Northern California, was inspired by a dish at Seattle’s Ba Bar. Usually flavored with five-spice powder, brown-colored pressed tofu is sold at Chinese and Vietnamese markets, which often have a barbecue shop where you can pick up the roast duck, too.
If you'd rather not use duck fat for the stir-frying, substitute it with 2 tbsp. canola oil. Char siu pork can sub for the duck, too.