Ooh, interesting! I don't know much about its use outside China and Japan. Have you got any good recipes, or suggestions for where I can learn more?

I once made a pretty awesome mock duck thing from yuba, though it was quite labour intensive. I think the process was to simmer the skins in a braising liquid based on soy sauce, then layer them and roll them up tightly, possibly simmer that again, and finish up by frying it. I wish I could remember where I learned about it.