This is to hpu, yes, which is not a ty po, Terrill Soules wherever you are, Room temperature to hpu is a super interesting substance, like a cross between polenta and a Spanish tortilla, and absolutely nothing like tofu.
It's also called Burmese tofu or Shan tofu, this is the recipe I used to get where I am so far, which I trusted because it's suspiciously identical to the Dutch one from Anna Jones' cookbook that I tried to use, but, like so much of the cooking I'm doing lately, the process is so unfamiliar (for me) that I had to find an English version to be certain that these were really the steps.
Anyway. More when I figure out what to do with it. Guess something like this is one option, or this...still looking for a Burmese recipe that sounds wonderful. In other news, found a pretty good thing to do with discarded, unloved mandarin oranges.