Everybody deserves a second chance. Especially a teenage daughter and a vegan cookbook.
Some time ago I bought in the Asian supermarket a soya milk skin (or yuba?). I had no idea for what I could use it. So, I grapped back to my ‘Soya foods cookery’ from Leah Leneman and there it was: some recipes for using soya milk skin. In the book the recipes uses the dried version but you can easily subsitute it with fresh ones.
Stir-frried bean milk sticks Shangai-style
I replaced the bamboo shoots and asparagus for green peas. And guess what: the teenager liked this dish.