Yuba, also known as bean curd skin, is the skin that forms on soy milk when it is heated. It is used in Chinese and Japanese cooking in a variety of [??] and main dishes and is considerred a delicacy.

Ingredients and Instructions:

Set up a double boiler arangement with the steaming container between 1.5 and 3" deep and about 12" diameter. Pour soymilk into boiler to about 1.25" depth. Heat to about 175F. After a few minutes a skin will form across the top of the liquid. When this skin has covered the whole surface, separate from the edges w/a knife blade. Carefully lift an edge of the skin off of the liquid and slide a chopstick underneath. Lift the skin off the liquid and drape the chopstick over something so the sheet of yuba hangs free. After a few minutes, lay the sheet out onto a plate.

Repeat this process until the liquid is used up, then remove from heat. There should be a thin film of reddish stuff on the bottom of the pan. This is called sweet yuba and has a distinct flavor, also quite yummy.

As for serving, this book gives a bunch of suggestions, but I'll leave you w/these. You can cut it bup and use it in stir fry, wrap veggies in it, roll it up and dip it in, eg. Honey vinegar sauce, miso vinegar sauce, honey lemon sauce, wasabi shoyu sauce. Converted by Mmconv vers. 1.40