To a bowl add the cabbage, onion, vinegar, lime juice, mayo, maple syrup, sesame oil, sesame seeds, white pepper, and a generous pinch of salt. Massage the ingredients into the cabbage and onions until they start to soften. Cover and refrigerate.

Add the dried strips to a large heat safe bowl with a crushed bouillon cube over top. Pour 2 cups boiling water on top of the strips and allow the strips to soften, about 10-15 mins. Drain and gently squeeze excess moisture out of the yuba. Return to the cleared bowl and set aside.

While yuba rehydrates, add the hoisin sauce, ketchup, tamari, maple syrup, rice vinegar, and five spice to a small bowl and whisk together.

Thinly slice the eggplant into strips. Pour about 2-3 tbsp of the sauce into a large bowl, add the sliced eggplant then cover with 2-3 more tbsp of the sauce. Gently toss or brush the slices to coat. Pour 3-4 tbsp of the sauce over the yuba strips and toss to coat.

Alternate threading the yuba and eggplant strips onto each skewer. Heat up a large skillet or griddle over medium heat and brush the surface with some oil. Place the skewers on the surface and leave them to cook for 3-4 mins on each side or until they start to lightly char on the bottom. Brush the tops of the skewers with the remaining sauce, flip and allow to cook for 2-3 mins. Repeat with the other side then transfer the skewers to a serving plate.