Step 1

Begin by thawing your yuba to room temperature. Depending on how your yuba is packaged, it will affect how you are able to cut it. However, the goal is to gut the yuba into small pieces about ½ inch in size.

Step 2

To a large skillet on medium-high heat, add the yuba, water, soy sauce, liquid smoke, and bouillon. Bring the liquid to a boil, and allow the mixture to simmer until most of the liquid has been evaporated or absorbed by the yuba. Stir often to prevent sticking.

Step 3

When about ¼ cup of liquid remains, add your dry rub and ½ cup of BBQ sauce. Continue to stir, with the pan on medium-high heat until most of the liquid is gone. Add more BBQ sauce and dry rub to taste. Allow the yuba to caramelize slightly, before turning off the stove, and adding another bit of sauce to keep the mixture moist.

Step 4

Cut your cabbage into thin ribbons. Add the remaining ingredients, stir, and then taste for seasoning. You can use this slaw immediately, or let it rest in the refrigerator until ready to serve.

Step 5

Smear a bit of vegan may on the inside of your buns, and then toast them until golden brown. Add your BBQ Pulled “Pork”slaw, and pickles. Serve warm.