Newsgroup: tilde.food+drink
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From: threatcat@tilde.club
Subject: tofu-katsu (was: Re: What is this hip-hop tune?; *Yeah!* that's it!)
Date: Thu, 25 Jun 2026 15:18:52 +0200 (CEST)
References: <e825f2c3-148b-469c-9ea4-d675cfb13c1b@tilde.club> <10o6lbn$2sog1$1@tilde.club> <f43b1434-2051-49ce-9ecc-14b2e8549ccb@tilde.club>
attempting to reply to this and cross-post at the same time, and also have replies sent to tilde.food+drink.xwindows wrote: >On Tue, 3 Mar 2026, threatcat wrote:[snip] >>PS hey, I'll take this weird non sequitur moment to say >>that I'm still around, just mostly lurking in between life moments. >>And watering my botany plant. > >Acknowledged. And despite that we're in tilde.art.music rather than >tilde.food+drink, I would also like to randomly mention here that >tofu-katsu [3] totally slaps! Whether with rice +chili sauce or soy sauce, >or as a burger filling +salad cream. [snip] >[3] A term personally like to use for calling breaded-fried hard tofu. > This is a bit different from tempura tofu that I had previously > mentioned to you in IRC, [4] in that we don't chop the tofu > into small block, but rather slice it into 0.5-1 cm thick piece > (that is around 10x10cm wide) this time, then after dipping this > chunky piece of tofu in a tempura batter formula of choice, > an additional step before frying is picking it back up > and put that in on a plate full of panko bread crumbs, > press and flip it to make sure that all part of it is covered in panko; > then fry it. > After frying and draining of excess oil, that can get either served > as-is (for burger, or for eating with rice), or sliced further > into small chunks (mainly for eating with rice). > >[4] Conversation in Tilde.chat IRC network's #asia channel on > 2025-11-16T10:03Z. Yum! I've been meaning to pick up or make tempura batter and try this. I did think of that IRC conversation recently though -- I had authentic General Tso's chicken again, finally. Tbh, even though it hit the comfort food spot as perfectly as expected, I now know I prefer the cauliflower version using the vodka-cornstarch breading. One day, I will write it up for this newsgroup, and build out my brand-new but sparse AnyMeal database [nonlinear edit] > >'\o > o/` > >Take care! >~xwindows You too! And apologies for the incredibly lagged reply ~threatcat