Instant Pot Chinese Egg Custard Tofu (Keto, Low Carb, Soy Free)

Instant Pot Chinese Egg Custard Tofu (Keto, Low Carb, Soy Free)//Looking for a no soy tofu recipe that’s low carb and Paleo Keto friendly? This video will show you how to make Chinese Egg Custard (AKA Steamed Egg Tofu) in an Instant Pot or Pressure Cooker. This custard recipe is low carb, vegetarian friendly. You can make it sweet custard or savory custard, depending on the toppings and dressing of your choice.

It’s an easy and healthy low carb custard recipe that can be modified for your preference. It’s soy free (no soy) and uses coconut milk cream and eggs only! In the video I share some simple techniques on how to make Egg Tofu Custard at home easily. In Japan savory egg custard is called tamago tofu or tamago dofu.

You can pan fry, add the egg tofu to soup, or even bake them to crispy. In the next video (coming soon later this week), I’ll share how to use this Paleo Keto Egg Custard Tofu recipe and bake them to golden crispy for Paleo Soy Free Crispy Sesame “Tofu”. Find the full recipe and written instructions (along with step-by-step photos) on my website in the recipe link below. Let’s get started!

Thanks for watching!
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[Iheartumami]

How to make Chinese Steamed Egg Custard (AKA Egg Tofu) in an Instant Pot? Chinese Egg Tofu is soy free and made with 2 ingredients only. Originally it's a savory custard dish made with Eggs and Chicken Stock or Dashi Broth. In Japan it's called Tamago Tofu (or Dofu). To make my Egg Custard Tofu creamy delicious (and slightly more firm) I use coconut milk cream instead. The recipe actually is very similar to Western Egg Custard dish. This recipe is low carb, Keto, and Paleo friendly. You can make it sweet or savory custard, depending on the toppings and dressing. What can you do with the Egg 'Tofu' ? In the next video (coming later this week), I'll show you how to bake them to crispy and we are going to make Baked Paleo Sesame "Tofu", using this egg custard recipe. Stay tuned !

[kateryneart]

You make it look easy and delicious! Can’t wait to try it!

[RandomIdeas]

Yay!! Thank you for this video. I love Chinese egg custard dishes and have only tried a Japanese style savory egg custard. I would love to make this dish as it looks great! Thank you also for info about the size of the container to use in the instantpot. I’m definitely subscribing. :)

[lisavento]

i did 12 minutes and it was ok and softer. I did 4 minutes on high and it turned out ok, firmer.

[deck]

Can you make this in a regular oven or a slow cooker? Or does it have to be in an instant pot?

[josephinecheong]

Hi.. if I dun hv an instant pot, how long do I hv to steam it?

[ditookdan]

AWESOME!! Can I substitute the coconut milk with ricemilk or almond milk?

[jujuvi]

Hii dear loved your recipie., awsome👍 but plz can you try to be little faster to show or explain things fr example like glass containers like quick. Thanku for sharing lovely recipies.

[offhamsterwheel]

just a bit too wordy, , , , exp on the containers... perhaps u like to hear yourself talk?