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Timothy Chan

@_studio_soy

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Tickle my Tofu Episode 3: Mapo Tofu.

Soy Milk (Ready for Coagulation)

Ingredients
* 200g dried soybeans
* 1.8L water (for blending and cooking)
* 5g food-grade gypsum (calcium sulfate)
* 30g warm water (to dissolve gypsum)

Method
1. Soak soybeans overnight (10–12 hours).
2. Blend soybeans with water until smooth.
3. Bring soy milk to full boil 100°C and continue boiling for 20mins. Make sure milk hits 100°C to insure milk is safe to consume.
4. Strain through a nut milk bag or cheesecloth to make soy milk.

Fresh Silken Tofu (Single-Serve Cups)

Ingredients (per 1 serving / 1 cup)

* 300 ml freshly made soy milk (strained, hot ~80–85°C / 176–185°F)
* ~0.7–0.8 g food-grade gypsum (calcium sulfate)
* 1 tbsp warm water (to dissolve gypsum)

Method
1. Heat soy milk to ~80–85°C, then remove from direct heat.
2. Pour 300 ml of soy milk into heatproof cups or bowls.
3. In a separate small bowl, dissolve gypsum in warm water.
4. Gently stir gypsum solution into each cup with just 2–3 slow motions.
5. Cover and let rest undisturbed for 15–20 minutes.
6. Each cup sets into delicate, silky tofu.

Mapo Tofu 🌶️
Ingredients
* 1 Ribeye Steak
* 2 tbsp doubanjiang
* 1 tbsp fermented black beans (optional)
* 2 cloves garlic, minced
* 2 scallions, sliced
* 1½ cups chicken stock
* 1 tbsp light soy sauce
* 1 tsp sugar
* 1 tbsp cornstarch + 2 tbsp water (slurry)
* 1–2 tsp ground Sichuan peppercorns
* 2 tbsp chili oil
* 2 tbsp neutral oil
* 2 Youtiao
* 1 tsp of pickled mustard greens
* 1 tsp fresh chillis

Method
1. Deep fry youtiao and let cool and chop.
2. Chop mustard greens, fresh chilli and spring onions and put aside for garnish.
3. Toast Sichuan peppercorns and grind into powder.
4. Heat oil and brown the chopped ribeye beef.
5. Add doubanjiang, black beans and garlic. Fry until fragrant and red.
6. Pour in stock, soy sauce, and sugar.
7. Simmer very gently for 5 minutes.
8. Add cornstarch slurry to lightly thicken sauce.
9. Finish with chilli oil.
10. Spoon on top of silken tofu. Garnish with spring onions, mustard greens, fresh chilli and chopped youtiao. Sprinkle Sichuan peppercorn dust and finish with more chilli oil. taken in Edinburgh, United Kingdom by @_studio_soy

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10 days ago

5 Minute Tofu.

The easiest tofu recipe you’ll ever make. Cold silken tofu straight from the packet, bloomed with hot oil to activate the aromatics. Eat this with rice and you got yourself a simple delicious vegan friendly meal.

- Silken Tofu
- Gochugaru or Chilli Flakes
- Grated Garlic
- Sesame Seeds
- Hot Oil to Bloom (neutral, high smoking point oil e.g. vegetable)
- Black Vinegar
- Soy Sauce
- Spring Onions
#tofu #chinesecooking taken in Edinburgh, United Kingdom by @_studio_soy

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a month ago

Steam Water Eggs.

Bet you’ve never had eggs like this before.
In the West, we bake, fry, and roast-but steaming? It’s underrated. It locks in flavor and moisture without stripping nutrients.

One of the easiest steamed dishes you can make is zing seoi daan or Chinese steamed water eggs. A homestyle staple made with just eggs, water, and soy sauce. My gran used to make it all the time-usually with salted fish or ham. It’s soft, nourishing, and the perfect carrier for rice.

This is a more refined version of this dish which I took from the wonderful Lucas Sin on YouTube. Find the full in detail recipe there. taken in Edinburgh, United Kingdom by @_studio_soy

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3 months ago

B*stard Tofu in 10 minutes.

This is a tofu recipe I first saw on chef’s Eric Sze’s Instagram which was inspired by his fascination to bastardise traditional Italian pesto by making it with asian inspired ingredients. I understand that many of you here will be new to ingredients used in this recipe but you can find most of these ingredients in your local Asian supermarket. So don’t be shy and introduce your palette to some new flavours and different ways of cooking.

Ingredients:
- Silken Tofu
- Thai Basil
- Red Kernal Peanuts (or any type of peanuts you have on hand)
- Sesame Oil
- Furu
- Garlic
- Pork Floss
- Thick Soy Sauce
- Century Egg

#tofu #chinesecooking taken in Edinburgh, United Kingdom by @_studio_soy

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16 days ago

Liangfen.

Liangfen jelly noodles (mung bean jelly) are a refreshing Chinese cold dish made from silky mung bean starch noodles. With a bouncy texture and a savoury, tangy sauce, they’re the perfect example of simple ingredients transformed into something incredibly satisfying. With the recipe and method below its becomes something that you eat on a hot summers day that’s not only spicy but cool and refreshing at the same time.

Ingredients:
- mung bean starch
- water
Sauce:
- garlic
- chilli flakes
- oil (high smoking point)
- black vinegar
- soy sauce

Method:

1. Bring starch and water to boil into a hot gelatinise mass and then pour into a container and let cool and set. I use 1 part starch to 7 parts water so that 100g of starch to around 700g of water.
2. Once set - cut with a knife or use jelly noodle scraper.
3. Bring red chilli flakes and crushed or chopped garlic into a bowl and then use hot oil to bloom.
4. Add black vinegar and soy sauce and pour over the jelly noodles.
5. Garnish with crushed nuts and spring onions.

#liangfen #noodles #chinesecooking taken in Edinburgh, Scotland by @_studio_soy

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24 days ago

Food is Culture 2.

A staple at my gran’s dinner table — fresh fish, ginger, scallions, light soy sauce. That’s it. Cantonese cooking personified in its simplicity, letting the ingredients do all the talking.

Ingredients:
- Whole Fish
- Ginger
- Scallions
- Coriander (Optional)
- Light Soy Sauce (Optional added MSG and sugar)
- Oil

1. Optional - salt the fish and leave for 30minutes. Afterwards wash off salt and dry.
2. Place ginger in a plate so fish doesn’t stick and place fish on the plate. Add some Shaoxing wine. Again this is optional but it helps get rid of any fishy-ness.
3. Put you plate of fish in your steamer of choice. Cook for however long your fish needs. For a fish like you see in this video I usually cook it for around 15mins.
4. Chop spring onions and ginger thinly. Rip up some coriander.
5. When fish is done, add spring onions, ginger and coriander and lay on top of the fish.
6. Bring oil to smoking point and bloom the aromatics on top of the fish.
7. Add soy sauce and serve.

#steamedfish #cantonesecooking #chinesecooking taken in Edinburgh, United Kingdom by @_studio_soy

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a month ago

Peanut Butter Wontons

If you grew up in a Chinese household, wontons were just always there. Simple, comforting, and somehow never boring. So here’s a super simple recipe to have dumplings at home.

Ingredients:
- Pork Shoulder or Pork Belly.
- Prawns.
- Optional shitake mushrooms or waterchestnuts for extra flavour or texture.
- Soy Sauce
- Shaoxing Wine
- Sesame Oil
- MSG
- Salt
- Cornstarch

Condiments for the sauce:
- Peanut butter or Tahini
- Chilli Oil
- Soy Sauce taken in Edinburgh, Scotland by @_studio_soy

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3 months ago

Who wants to come over for dinner?

1. Liangfen. With black vinegar and chilli oil. Nuts and spring onions.
2. Pan fried chicken and pan sauce. Coleslaw.
3. Spicy chicken caesar.
4. Mapo tofu.
5. Asparagus and hollandaise.
6. Chicken and anchovy crema.
7. Panzanella salad.
8. Silly crisps. Salami, prosciutto, burratta and iberico cheese. taken in Edinburgh, United Kingdom by @_studio_soy

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a month ago

The Healing Power of Food (Made By Those Who Loved You The Most) taken in Edinburgh, United Kingdom by @_studio_soy

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2 months ago

Tomatoes and Liangfen.

When I first saw this recipe in Brandon Jew’s book Mr. Jiu’s in Chinatown, I knew I had to make it. The idea of raw tomatoes dressed in Chinkiang black vinegar and chilli oil sounded like an instant winner, and the addition of mung bean jelly noodles, known as liangfen, is a touch of genius. It essentially feels like a blend of Sichuan flavours and peak summer tomatoes. The only change I made was swapping out the Thai basil and shiso leaves, which are quite difficult to find here, for regular basil instead. Other than that, you can find the full ingredient list down below

Ingredients:
- 100ml of water to 15g of mung bean starch
- Tomatoes
- Chilli oil
- Sesame oil
- Chinese black vinegar
- Soy sauce
- Thai basil or basil

#tomatoes #sichuanfood taken in Edinburgh, United Kingdom by @_studio_soy

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2 months ago

Spicy Peanut Chicken Salad.

Spicy. Funky. Flavoursome chicken salad. Perfect for leftover chicken—or just grab a rotisserie from the shop.It’s loaded with fresh herbs, crunchy veg, and big aromatics. But the real star? The sauce. It’s bold, punchy, and honestly… a bit of a monster. Make extra and pour it on anything—dumplings, noodles, or just use as a simple dipping sauce.

Ingredients:
- cooked chicken
- cucumber
- coriander
- carrots
- spring onions
- fried shallots
- tahini or peanut butter
- soy sauce
- sesame and chilli oil
- black vinegar
- mayonnaise
- fermented beancurd taken in Edinburgh, United Kingdom by @_studio_soy

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3 months ago

Fried Chicken and Potato Salad.

Ingredients:

- Chicken Breast
- Panko Breadcrumbs
- 2 Eggs
- Flour
- Potatoes
- Kewpie Mayo
- Parsley
- Gherkins
- Capers
- Olive Oil
- Whole Grain Mustard taken in Edinburgh, United Kingdom by @_studio_soy

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3 months ago