Name: Hoisin Glazed Yuba and Eggplant Sandwiches Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Asian Fusion
Ingredients: 3 cups shredded red cabbage; 1/2 small red onion, thinly sliced; 1 tbsp rice vinegar; Juice of 1 lime; 1-2 tbsp vegan mayo; 2 tsp maple syrup; 2 tsp toasted sesame oil; 1 tbsp toasted sesame seeds; 1/4 tsp white pepper (optional); Kosher salt, to taste; 1 (120g) package of dried yuba strips or bean curd slices; 1 vegetable bouillon cube; 2 Chinese eggplants; Avocado oil for cooking; 1/3 cup hoisin sauce (gluten-free if needed); 1/3 cup ketchup; 1 tbsp tamari (gluten-free if needed); 1 tbsp maple syrup; 1 tbsp rice vinegar; 1/2 tsp five spice (optional); 4 hamburger buns; Dill pickles; Vegan mayo; Lime wedges for serving

Jump to Recipe· 3.9 from 1 review

The Hoisin Glazed Yuba and Eggplant Sandwiches Recipe is a vibrant celebration of textures and flavors that will absolutely brighten your dinner table. Imagine tender, smoky eggplant strips paired with chewy, umami-rich yuba, all generously coated in a luscious hoisin glaze that’s both sweet and savory. Layered inside a soft bun with tangy, crunchy slaw and creamy vegan mayo, these sandwiches bring together fresh, bold elements in every bite. Whether you’re looking for a crowd-pleasing vegan option or simply craving something delightfully unique, this recipe is a fantastic way to impress yourself and your friends alike!

Ingredients You'll Need

A white bowl holds two layers of thinly sliced vegetables: the bottom layer is bright purple shredded cabbage with a crisp texture, topped by thin, pale pink rings of red onion scattered loosely. On the side of the onions, there is a small dollop of white creamy dressing with a slightly chunky texture. Some light seasoning with small specks of black pepper is sprinkled over the onions and dressing. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple yet carefully selected ingredients that build layers of flavor, texture, and stunning color in each sandwich. Every item has a role — from the tangy cabbage slaw to the umami-packed yuba and silky eggplant — making this dish truly irresistible.

Shredded red cabbage: Adds a crisp, colorful crunch and a fresh bite that balances the rich glaze.
Thinly sliced red onion: Provides a sharp, aromatic note that brightens the slaw.
Rice vinegar: Delivers the perfect tang to elevate all the fresh veggies.
Lime juice: Introduces a zesty pop, enhancing brightness in the slaw and finished sandwich.
Vegan mayo: Offers creamy richness to help bind the slaw and spread on the bun.
Maple syrup: Balances the tang and adds subtle sweetness to the slaw and glaze.
Toasted sesame oil: Brings warm, nutty aroma and depth to slaw and sauce.
Toasted sesame seeds: Provide little bursts of texture and nutty flavor.
White pepper (optional): Adds gentle heat and earthiness without overpowering.
Kosher salt: Essential for seasoning and bringing out all the flavors.
Dried yuba strips or bean curd slices: The chewy, protein-packed star that absorbs the hoisin glaze beautifully.
Vegetable bouillon cube: Enhances the soaking water to infuse the yuba with savory goodness.
Chinese eggplants: Soft, silky, and perfect for slicing into tender, bendable strips.
Avocado oil: A neutral oil great for cooking with a subtle buttery flavor.
Lime wedges: For a fresh squeeze of acidity right before serving.
Hoisin sauce: The sweet and savory glaze that ties everything together.
Ketchup: Adds depth and a touch of acidity to the hoisin glaze blend.
Tamari: A gluten-free soy sauce alternative bringing umami richness.
Five spice (optional): Introduces warm, aromatic notes for complexity in the glaze.
Hamburger buns: Soft and sturdy enough to hold all the tasty fillings.
Dill pickles: Provide a tangy crunch that contrasts beautifully with the sweet glaze.

How to Make Hoisin Glazed Yuba and Eggplant Sandwiches Recipe

Step 1: Prepare the vibrant cabbage slaw

Start by combining shredded red cabbage and thinly sliced red onion in a large bowl. Add rice vinegar, fresh lime juice, vegan mayo, maple syrup, toasted sesame oil, toasted sesame seeds, a pinch of white pepper if using, and kosher salt. Use clean hands to massage and mix everything until the cabbage softens slightly and the flavors marry beautifully. Then cover and chill until you're ready to assemble your sandwiches.

Step 2: Soak and season the dried yuba

Boil at least 2 cups of water and place the dried yuba strips in a heatproof bowl. Crumble a vegetable bouillon cube over the strips, then pour the hot water to cover. Let the yuba soak for 10 to 15 minutes until soft, then drain and gently squeeze out any excess moisture. Return the yuba to the bowl and set aside for glazing and cooking.

Step 3: Mix together the hoisin glaze

In a small bowl, whisk together hoisin sauce, ketchup, tamari, maple syrup, rice vinegar, and five spice if you chose to add it. This thick, glossy sauce will coat the eggplant and yuba, giving them that signature sweet, smoky, and slightly tangy character that defines this dish.

Step 4: Prepare eggplant strips and coat

Carefully slice the Chinese eggplants into thin, flexible strips using a mandoline, vegetable peeler, or sharp knife. Pour a few tablespoons of the hoisin glaze into a large bowl, add the eggplant slices, then top with another splash of sauce. Toss or brush gently to ensure every strip is well coated—don’t hesitate to add more sauce to fully cover them.

Step 5: Glaze the yuba strips

Coat the softened yuba strips with 3 to 4 tablespoons of the hoisin glaze, tossing them so the sauce penetrates the chewy texture perfectly. This step infuses the yuba with the deep flavors before cooking.

Step 6: Assemble skewers with yuba and eggplant

Alternate folding the glazed yuba and eggplant strips over themselves, threading them carefully onto skewers until each skewer is fully loaded with layers of savory goodness. Using 6-inch stainless steel skewers works great and usually yields about 8 to 10 fully loaded skewers, but you can adjust to your preference and eggplant thickness.

Step 7: Grill the skewers to perfection

Heat a large skillet or griddle to medium and brush with some avocado oil. Place the skewers down and let them cook undisturbed for about 3 to 4 minutes on each side until lightly charred and tender. This caramelization is key for amazing flavor and texture.

Step 8: Glaze and finish cooking

Brush the cooked skewers generously with the remaining hoisin glaze, flip, and cook for an additional 2 to 3 minutes per side to build a sticky, flavorful coating. Once done, transfer to a plate and optionally squeeze fresh lime juice over the top to add a zesty spark.

Step 9: Build your sandwiches

Spread a layer of vegan mayo on each hamburger bun half if desired. Slide the yuba and eggplant strips off the skewers and layer them onto the bottom bun. Top with a hefty handful of the vibrant cabbage slaw, add dill pickles for a zingy crunch, then crown with the top bun. Bite in and savor the explosion of textures and flavors!

How to Serve Hoisin Glazed Yuba and Eggplant Sandwiches Recipe

A close-up of a sandwich on a white plate with blue specks, placed on a white marbled surface. The sandwich has a soft, golden-brown bun with three main layers visible: the bottom layer is a glossy, dark brown glazed filling that looks tender and juicy, the middle layer is a bright pinkish-red shredded cabbage slaw adding a fresh, crunchy texture, and the top layer consists of light yellow-green pickle slices with a dollop of creamy white sauce spreading slightly over the pickles and slaw, all held together by the soft top bun. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh lime wedges are a fantastic sidekick here, bringing an inviting brightness just a squeeze away. Sprinkle extra toasted sesame seeds on top for a nice finishing touch and a bit of added texture. If you love heat, some sliced fresh chili or a drizzle of chili oil can turn these sandwiches into a spicy sensation.

Side Dishes

These sandwiches pair wonderfully with light, fresh sides like an Asian cucumber salad or some crunchy pickled vegetables to echo the tangy slaw. For something more indulgent, oven fries or sweet potato wedges seasoned with a hint of five spice complement the smoky hoisin glaze beautifully. A crisp beer or refreshing iced tea also make excellent accompaniments.

Creative Ways to Present

For a dinner party, serve the glazed yuba and eggplant directly from the skewers alongside small bowls of slaw and sauces so guests can assemble their sandwiches just how they like. Or turn them into a slider platter for a fun appetizer, layering mini buns with slaw and pickles. You could also deconstruct the sandwich into a composed salad with glazed yuba and eggplant on a bed of greens with slaw on the side for a creative twist.

Make Ahead and Storage

Storing Leftovers

Any leftover glazed yuba and eggplant can be cooled completely and stored in an airtight container in the fridge for up to 3 days. Keep the slaw separate so it stays crisp and fresh. The buns are best stored separately to avoid sogginess.

Freezing

While the cooked skewers themselves can be frozen tightly wrapped for up to 2 months, the texture of the eggplant and yuba may soften slightly upon thawing, which is normal. For best results, thaw them overnight in the fridge and reheat gently before serving.

Reheating

Warm the skewers in a skillet over medium heat or in the oven at 350°F (175°C) until heated through and slightly crisp again. Avoid microwaving as it can make the glaze gummy and the eggplant watery. Reassemble your sandwiches with fresh slaw and mayo after reheating for a delicious second round.

FAQs

Can I substitute yuba with another ingredient?

Absolutely! If you can’t find dried yuba strips, you can use thin slices of firm tofu or tempeh marinated in a similar way. While the texture will be different, you will maintain a good protein component with great flavor absorption.

Is this recipe gluten free?

Yes, as long as you use gluten-free hoisin sauce and tamari, the sandwiches are completely gluten free. Always double-check labels to ensure no hidden gluten in your sauces.

Can I make the slaw ahead of time?

Definitely! The slaw can be prepared up to 2 days in advance and kept refrigerated. The flavors actually meld beautifully, making it even tastier. Just give it a quick stir before serving.

What is the best way to cook the eggplant strips?

Cooking them on a skillet or griddle over medium heat with a little oil gives the perfect tender yet slightly charred texture. Avoid overcooking to keep them pliable and not mushy for easy assembling on skewers.

Can I use regular hamburger buns instead of vegan ones?

Of course! Feel free to use your favorite buns whether vegan or not. Just choose soft buns that can hold the filling without falling apart to fully enjoy the sandwich experience.

Final Thoughts

I can’t recommend the Hoisin Glazed Yuba and Eggplant Sandwiches Recipe enough for anyone craving a vibrant, flavorful meal that’s both satisfying and fresh. It’s a perfect blend of sweet, tangy, and smoky notes with textures that keep you coming back for more. Once you try it, this will quickly become one of your go-to recipes to impress guests or treat yourself. So grab those ingredients and dive in—you deserve this delicious adventure!