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  • tofu-katsu (was: Re: What is this hip-hop tune?; *Yeah!* that's it!)

    From threatcat@threatcat@tilde.club to tilde.art.music,tilde.food+drink on Thu Jun 25 15:18:52 2026
    attempting to reply to this and cross-post at the same time, and also
    have replies sent to tilde.food+drink. <fingers-crossed emoji>

    xwindows <xwindows@tilde.club> wrote:
    On Tue, 3 Mar 2026, threatcat wrote:
    [snip]

    PS <wave emoji> 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
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