Egg Tofu Recipe (instant pot, keto, soy-free)
Egg tofu is a savory Chinese egg custard dish made without soy. Egg tofu tastes creamy and custardy delicious. Serve it as a side dish with any dressing you like!
Servings: 2 people
Ingredients
Egg Custard Tofu:
- ½ tsp avocado or extra virgin olive oil
- 4 large eggs
- ⅛ tsp coarse salt
- 1 cup light canned coconut milk
Tools:
- Heat and oven proof container - Mine is 3.3 cup quantity - 5 ½ by 5 ½ inch Glasslock see notes
- Whisk
- Fine Sieve
- Trivet to be placed inside of Instant pot
- Parchment paper + Foil if the container does not come with a heat proof lid
To serve:
- To make it savory - drizzle with coconut aminos and toasted sesame oil OR my Thai No Peanut Peanut Sauce
- To make it sweet - drizzle with maple syrup or any keto friendly sweetener
Instructions
- Lightly grease a heat and oven proof container with ½ tsp avocado oil.
- 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.
- 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).
- 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.
- Carefully remove the foil wrap custard cover. You can serve the custard tofu hot or chilled with any dressing you like (sweet or savory).
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
