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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