Paleo Keto Egg Custard Tofu recipe is a savory Chinese egg custard dish made without soy. It’s low carb, keto, and Paleo friendly.
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5 from 6 votes

Paleo Keto Egg Custard Tofu (Soy-free, Low Carb Egg Custard)

Paleo Keto Egg Custard Tofu is a savory Chinese egg custard dish made without soy. This soy free egg custard tofu is low carb, Keto, and Paleo. You can easily customized to savory or sweet flavors! 
Course Side Dish
Cuisine Chinese
Keyword Chinese Egg Custard, Chinese Egg Tofu, Egg Tofu, Instant Pot Egg Custard, Japanese Egg Tofu, Keto Tofu, Paleo Egg Custard, Paleo Keto Egg Custard Tofu, Soy Free Tofu
Prep Time 5 minutes
Cook Time 20 minutes
Natural Pressure Release 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 152kcal
Author ChihYu

Ingredients

Egg Custard Tofu:

Tools:

To serve:

Instructions

  • Lightly grease a heat and oven proof container with ½ tsp avocado oil.
    Paleo Keto Egg Custard Tofu recipe is a savory Chinese egg custard dish made without soy. It’s low carb, keto, and Paleo friendly.
  • In a separate large bowl gently whisk the eggs with ⅛ tsp coarse salt until the yolks and the white are well combined (about 2-3 mins). Please do not use an electric hand mixer. Gradually add 1 cup light coconut milk while whisking at the same time to combine the milk and the eggs. Whisk about 2 additional mins.
    Paleo Keto Egg Custard Tofu recipe is a savory Chinese egg custard dish made without soy. It’s low carb, keto, and Paleo friendly.
  • Strain the egg mixture through a sieve to the lightly greased container. Make sure there are no bubbles on the custard surface. Cover the container with parchment paper then wrap aluminum foil over the parchment to secure the wrap tightly. (If use corningware, cover the custard with the glass lid).
    Paleo Keto Egg Custard Tofu recipe is a savory Chinese egg custard dish made without soy. It’s low carb, keto, and Paleo friendly.
  • Place a trivet in the Instant Pot inner pot. Add 1 cup water. Carefully place the custard on top of the trivet. Press Manual (or Pressure Level) - LOW PRESSURE - 20 minutes. Allow it to natural release for 15 mins. before quick release. Remove the Instant Pot lid and wait for another 10 minutes or until the trivet handels are cool to touch before lifting the custard out of the Instant Pot.
    Paleo Keto Egg Custard Tofu recipe is a savory Chinese egg custard dish made without soy. It’s low carb, keto, and Paleo friendly.
  • Carefully remove the foil wrap custard cover. You can serve the custard tofu hot or chilled with any dressing you like (sweet or savory).
    Paleo Keto Egg Custard Tofu recipe is a savory Chinese egg custard dish made without soy. It’s low carb, keto, and Paleo friendly.

Video

Notes

To pan fry or bake the egg custard tofu to golden crispy, allow the custard to cool completely then refrigerate for at least 2 hours or best overnight in the fridge. The custard ‘tofu’ will become more firm after refrigerated. Check out my Baked Paleo Crispy Sesame Tofu recipe, using this custard dish. 
 
For stovetop users, in a medium to large-sized pot (or wok), place a steamer insert (or a trivet) into the pot. Add just enough water to lightly cover the insert.  Close the lid and bring the water to boil then lower the heat to medium low/low. Carefully place the wrapped custard container on top of the trivet. Steam for 30 minutes. You want to keep the heat gentle and the hot water simmering (not boiling) so that the custard texture will remain smooth. Check after 30 minutes. If the custard is not set, cook an additional 10 minutes. 
 
Type of container to use - Any heat-proof and oven safe container either glass, ceramic, or stainless steel (round, square, or rectangular shape) that’s no wider than 6.5-inch lengthwise to fit inside of a 6-quart Instant Pot
 
Cook time - Your cook time will depend on the size of the container that you use. Shallow bowl (with large/wide surface) needs less cook time than a deep and narrow open surface container.  If your container is thicker, the cook time will be longer, too.  If use wide mouth mason jar, divide the egg mixture evenly and loosely seal the jar with the metal lid.
 
The nutrition label is for 1 serving out of 2 and calculated without toppings or dressing. 

Nutrition

Serving: 1serving | Calories: 152kcal | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 372mg | Sodium: 287mg | Potassium: 138mg | Vitamin A: 540IU | Calcium: 56mg | Iron: 1.7mg