Yuba Skins on Skewers
We use Yuba quite often -- mainly the fresh, frozen kind. Our usual method of cooking them is to marinate them with a mixture of water and tamari, which are rolled up, pan-fried and shredded as an accent on top of stir-fries.
Invariably, pieces around the edges will break off which don't end up getting used in the roll. This time I saved those left over bits and made a marinade of tamari, sesame oil, agave and sriracha and threaded the pieces on skewers (as shown above) which were then grilled until crispy. Delicious!