Vacation last week with parents in the Yuba River region (Tahoe National Forest) now reminds me of an ingredient that is soy's equivalent of milk skin. It is, of course, yuba, a.k.a. tofu skin. The protein-rich yuba is a clever substitute for pasta. And so tasty.
Coi in San Francisco does a pappardelle version with chanterelles, coconut milk and kaffir lime, their best dish.
JFC International Inc. sells "edamame yuba sticks". Hodo Soy Beanery has the best fresh yuba.
Try making yuba lasagna, yuba and cheese, yuba primavera.
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