Yuba Tofu Skin by Jih-Shan Wang
1/2 gallon jug of Hodo Soy Milk (Rainbow Grocery in SF has them!)
Pour soy milk in a large, shallow pan and place on an induction cook top set to 210 degrees Fahrenheit.
Peel off a layer of skin about every 30 minutes.
I think "yuba" is just what the Japanese call tofu skin. Though you can get dried tofu skin or "fresh" ones at several places, there's nothing like really fresh ones made at home! Also, I don't hang the skins to drip dry, but fold them right away because it makes them juicier. Enjoy!