Sandwiches are often the perfect vehicle for flavor, and when you combine the rich umami of hoisin sauce with the delicate texture of yuba and the savory depth of grilled eggplant, you have a winning recipe on your hands.
Ingredients
Scale:
1 cup yuba (dried or fresh)
1 medium eggplant, sliced into ½-inch rounds
4 whole grain or ciabatta rolls
2 tablespoons vegetable oil
Salt and pepper, to taste
½ cup hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
Fresh cilantro, for garnish
Sliced cucumber, for crunch
Sliced jalapeños or chili for heat (optional)
Instructions
Prepare the Yuba: If using dried yuba, soak it in warm water for about 30 minutes until it softens. If you have fresh yuba, simply rinse it under cold water and set aside.
Marinate the Eggplant: Place the sliced eggplant in a bowl. Drizzle with vegetable oil, sprinkle with salt and pepper, and toss to coat evenly. Allow it to marinate for about 15 minutes.
Grill the Eggplant: Preheat your grill or grill pan over medium heat. Grill the eggplant slices for about 3-4 minutes on each side, or until they are tender and have nice grill marks.
Make the Hoisin Glaze: In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, and sesame oil until smooth.
Prepare the Yuba: In a skillet over medium heat, lightly toast the rehydrated yuba for about 2-3 minutes, mixing in half of the hoisin glaze to coat it thoroughly.
Assemble the Sandwiches: Slice the rolls in half and layer the bottom half with grilled eggplant, followed by a generous portion of glazed yuba. Top with cucumber slices, jalapeños (if using), and fresh cilantro.
Finish with Sauce: Drizzle the remaining hoisin glaze over the top before placing the sandwich tops back on.
Serve: Enjoy your delicious Hoisin Glazed Yuba and Eggplant Sandwiches warm.
