I was always grossed out by foods that contain animal skin: roasted chicken, pork rinds, fish steaks, roasted turkey...
However, I adore tofu skin. You might find it called "yuba", too. It can be layered and cooked in a mound for a very meaty texture, or sliced up and thrown in salads, or marinated or braised in shreds in something spicy and tasty. The pan-asian market near me also sells it fresh and tied into little knots, in huge dry sheets, and in little dry twists.
The local farmers' market has a beanery that sells tofu skin that's been cooked in a bit of hot oil and teriyaki, but it is more spicy than sweet, and more chewy than spicy. So it goes: chewy>spicy>sweet, okay? It is so good. It costs too much, but it is lovely.
I need to learn how to cook this stuff for myself. I've been meaning to for years, but the freshly made & recently cooked stuff is really magnificent. Anyone have a good recipe for what to do with dry yuba sheets? I heard that you can wet them, roll/mound them, then steep or steam them in a tea & spice broth, but I don't really have particulars.