If using the dried yuba, handle the sheets carefully and soak in warm water for 5-10 minutes. Pat them dry and cut in half.

Mix the broth, soy sauce, sugar and sesame oil in a small saucepan and heat until the sugar is dissolved. Pour into a bowl and allow to cool slightly

Spread a 12 x 6 inch (30 x 15 cm) piece of fine cheesecloth or thin white cotton sheeting over a cookie sheet. Place a half-sheet of the fresh or reconstituted dried yuba on the sheet.

Brush the yuba with soy sauce mixture. Cover with another piece of yuba and brush. Repeat until all of the yuba and sauce is used up. If there is some sauce left over, pour it over the yuba and brush evenly towards the edges. Roll the stacks of sheets into a compact cylinder and wrap it in the cloth. Tie ends with white string. Steam the roll, covered, over boiling water for 10 minutes.

Remove carefully and cut the roll into 4 sections, diagonally. Heat the oil 350F/180C in wok or skillet, or deep fryer. Drop in the rolls, standing back to avoid splattering and deep fry until golden brown. This will take only a few seconds. Drain the rolls on paper. p> To serve, slice diagonally into 1/2 inch / 13 mm rounds and serve hot or cold.

This is a traditional yuba (bean curd skin) recipe used by Chinese Buddhist vegetarians. It makes a delicious appetizer. Leftovers can be chopped and used in dim-sum stuffings or rice and noodle dishes. If you use fresh yuba, which needs no soaking, this dish is very quick to prepare. It's very easy to make whether you use fresh or dried yuba.