Ingredients
Slaw
- 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
Yuba and Prep
- 1 (120g) package of dried yuba strips or bean curd slices
- 1 vegetable bouillon cube
Eggplant and Sauce
- 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)
Assembly
- 4 hamburger buns
- Dill pickles
- Vegan mayo
- Lime wedges for serving
Instructions
- Make the slaw: In a large mixing bowl, combine shredded red cabbage and thinly sliced red onion. Add rice vinegar, lime juice, vegan mayo, maple syrup, toasted sesame oil, toasted sesame seeds, white pepper, and a generous pinch of kosher salt. Using clean hands, massage the ingredients into the cabbage and onions until they soften slightly. Cover and refrigerate until ready to use.
- Soften the yuba: Boil at least 2 cups of water in a tea kettle. Place the dried yuba strips in a large heat-safe bowl and crush the vegetable bouillon cube over them. Pour the boiling water over the strips and let them soak for 10-15 minutes until softened. Drain and gently squeeze out excess moisture. Return the yuba to the bowl and set aside.
- Prepare the hoisin BBQ sauce: In a small bowl, whisk together hoisin sauce, ketchup, tamari, maple syrup, rice vinegar, and five spice until well combined.
- Slice and marinate the eggplant: Thinly slice the Chinese eggplants into bendable strips using a mandoline, vegetable peeler, or sharp knife. Pour 2-3 tablespoons of the prepared sauce into a large bowl and add the eggplant slices, then brush or toss with an additional 2-3 tablespoons of sauce to coat thoroughly. Add more sauce as needed to ensure the eggplant is well coated.
- Coat the yuba strips: Pour 3-4 tablespoons of the hoisin sauce over the softened yuba strips and toss well to coat.
- Assemble the skewers: Alternating between a strip of yuba and a strip of eggplant, fold each strip over itself and thread onto a skewer until fully covered. Using 6-inch skewers, you should get about 8-10 skewers depending on slice thickness.
- Cook the skewers: Heat a large skillet or griddle over medium heat and brush lightly with avocado oil. Place the skewers on the hot surface and cook undisturbed for 3-4 minutes on each side until lightly charred.
- Glaze the skewers: Brush the tops of the cooked skewers generously with remaining hoisin BBQ sauce, flip, and cook for an additional 2-3 minutes. Repeat on the other side if desired. Transfer skewers to a serving plate and optionally squeeze lime juice over them.
- Assemble the sandwiches: Spread vegan mayo on the hamburger buns if desired. Remove the yuba and eggplant strips from the skewers and layer them on the bottom buns. Top with a handful of the prepared pink slaw and dill pickles. Cap with the top buns and serve immediately with lime wedges.
Notes
- If you can't find yuba strips, thinly sliced firm tofu or tempeh can be used as alternatives.
- Adjust five spice and white pepper amounts to taste or omit if preferred.
- Use gluten-free tamari and hoisin sauce to make the recipe gluten-free.
- Make the slaw up to 24 hours ahead for enhanced flavor.
- For extra smoky flavor, finishing skewers on a grill instead of a skillet works well.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Vegan
