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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!

Download the full recipe: https://iheartumami.com/paleo-keto-egg-custard-tofu/

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https://youtu.be/Vet0PhjJp4s

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Comeback for NEW Easy & Fun Asian Recipes Every Friday!!
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RECIPE: http://seonkyounglongest.com/gamjatang-korean-pork-neck-bone-soup

Gamjatang
Serves 6 to 8

Ingredients
15 green outer napa cabbage leaves
2 1/2 lb pork neck bone or baby back ribs
2 lb yukon gold potato, peeled, large ones are cut in halves and small ones are leave as whole.
1/3 cup Wild sesame seeds (http://amzn.to/2iKTRoQ)

For the Flavor Package
1 bay leaf
4 to 5 ginger slices
2 green onions, cut in halves
1 bulb garlic, cut in halves (approximately 10 to 12 cloves garlic)
1/2 medium size onion, cut into halves
1Tbs black pepper corn

For the Broth
1/3 cup rice wine
2 Tbs doenjang, Korean fermented soy bean paste
10 cups cold water

For the Sauce
1/3 cup gochugaru, Korean red pepper flakes
2 Tbs doenjang, Korean fermented soy bean paste
3 Tbs fish sauce
1/4 cup wild sesame seeds powder
2 Tbs chopped garlic (approximately 6 to 8 cloves garlic)
1/4 tsp black pepper
3 Tbs soup broth (pork neck bone broth)

For Garnish
Handful Kkatnip, wild sesame leaves (your can substitute to garlic chive)
Enoki mushrooms
Rest of wild sesame seeds powder
2 to 3 green onions, sliced
1 serrano or jalapeño, sliced

For Fried Rice (Optional)
1 cup cooked rice
1 green onion, chopped
1/4 cup chopped kimchi
Crushed gim, Korean seasoned and toasted seaweed
1 tsp sesame seeds
1 Tbs sesame oil

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Recipe: http://bit.ly/IP-zenzai

Differences between Shiratamako and Mochiko: http://bit.ly/shiratamako

Zenzai is a sweet red bean soup with mochi and is a beloved dessert in Japan. The creamy texture of the azuki beans and the soft marshmallow-like rice cakes make this a favorite of many families especially during colder weather. Using only three ingredients and a couple simple techniques, you can easily make this classic Japanese dessert in your own kitchen.

“Banjo” Music by: https://www.hooksounds.com/

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This is how you cook chicken drumsticks in the Instant Pot. Use your choice of sauce (Bulgogi, Kalbi, …) and pressure cook! It’s that simple.
You will need:
2 lbs of chicken drumsticks
2 Cups of sauce (I am using Korean bulgogi sauce which I find more peppery. I also really like the Korean Kalbi sauce for a sweeter taste).

Directions:

1. Open the lid, and place chicken into the instant pot.
2. Add 2 cups of the sauce.
3. Close the lid. Select Manual, high pressure cooking, for 12 minutes.
4. When done, you can wait for pressure to release naturally. With chicken drumsticks, you can do a quick release and meat will still be juicy and moist.

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More recipes like this one: Making pasta in 5 minutes – Tuna Pasta Salad https://youtu.be/a6DfjA2NrxM

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Ingredients and direction:
Finely Chopped Cabbage 1 cup
Add finely Chopped Onion
Add Tofu -1 cup
Add Minced Garlic – 1 Tbsp
Add finely chopped Scallion (¼ cup)
Add Cumin powder – 1 tsp
Add Garam Masala – 1 tsp
Add Salt (as per your taste)
Add Vegetable Oil – 1 tbsp
Mix it well
Add finely chopped Carrots (1 cup)
Add Crushed Black Pepper (½ tsp)
To wrap Dumplings
Add a cup of water (Make sure Water level is below the Trivet)
Place Trivet into the pot
Place Bamboo Steamer into the pot
Close the Lid. Turn the Knob to Sealing Position
Press Steam Button. Set Time to 2 Minutes Manually
Once done, Quick Release the Pressure (After 10 Minutes of Natural Release)
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