Put the yuba wings in a bowl, cover with boiling water, cover with a lid, and leave for about five minutes. Drain, rinse and squeeze well.
Peel the apples, remove the cores, cut them into 1.5 cm (0.6-Inch) cubes, and transfer them to a bowl. Add lemon juice mixed with the water to the bowl, and mix well to absorb the lemon juice into the apples.
Heat oil in a wide skillet, and saute the squeezed Yuba while stirring until they turn golden. Add garlic, and stir for a few seconds; Add apples and saute for 2-3 minutes.
Add water, curry powder, salt, black pepper, and chili powder; Bring to a boil, and cook over medium-low heat for 5-10 minutes, until apples are slightly softened. If necessary, add water gradually. Stir occasionally. Remove lid, increase heat, and cook for a few minutes until the liquids evaporate almost completely. In the meantime, make the curry sauce.