Just wanted to point out that tofu shirataki noodles are not the same thing as yuba, a.k.a. tofu skin
. In fact, neither has any tofu in it
is made from ground dry soybeans mixed with boiling water to make soy milk. The strained soy milk is heated with a coagulant which causes it to separate into curds and whey .. just like dairy cheese! The soy curds are pressed into tofu blocks. "Silken tofu" is made differently, nonetheless is basically coagulated soy milk.
Tofu shirataki noodles
are made from konjac flour (a.k.a. glucomannan fiber) mixed with a small amount of defatted soy flour, blended with water and formed into noodle shapes. They're sold in bags of water with calcium chloride, which helps keep the noodles from dissolving into a gelatinous blob.
, or "tofu skin" is the skin formed on top of boiled soy milk. If you've ever boiled dairy milk, you've likely seen a skin form on top. It's the same with soy milk. The skin is lifted with a rod and dried into sheets or cut into strips.
Yuba/tofu skin, is high in protein and low in carbs
It's readily found in Asian groceries, but can also be found online. Yuba must be soaked in hot water to soften before use. Strips can be used as a noodle sub .. sheets can be used to wrap fillings, then fried (or baked). Fried yuba/tofu skin will be "sort of" crispy, but not like a starch-based crust. Think of a fried egg that's browned and crispy on the edges.
Hope this helps