Soy Custard Cups

This dish is an interesting  way to add more soy to your diet. The isoflavones in soy may help maintain bone density, reduce the risk of certain cancers, protect against heart disease, and help alleviate symptoms of menopause. The Omega-3s in the tofu help skin retain its natural moisture. This recipe is inspired by the Chinese steamed custards served at dim sum. You can put almost anything under the silken tofu layer, and the garnishes are endless.

Serves 2-4

1 package (8 oz.) silken tofu
Pinch of salt
10-12 dried shiitake mushrooms
1/4 lb. peeled shrimp (devein, if desired)
2 Tbs. peanut oil
2 Tbs. chopped chives
Sea salt and ground pepper to taste
Soy sauce, ponzu sauce, chopped scallions, slivered radishes, or black sesame seeds as garnish

1. Drain the tofu and press between paper towels to remove excess water. Place in a blender or food processor with the salt and mix until texture is smooth, about 1 minute.
2. In a medium bowl, rehydrate the shiitake mushrooms in hot water for 20 minutes. Drain and chop.
3. Mince the shrimp. Heat the peanut oil in a saute pan over medium-high heat and saute the shrimp, mushrooms, and chives for 5-7 minutes. Season with salt and pepper.
4. Divide the shrimp mixture among four small ramekins and top with tofu.
5. Cover ramekins with foil and place in a steamer pot. Cover pot and steam until the tofu is set, about 15-20 minutes.
6. Top with your choice of garnish ans serve warm.



About Grace O

GRACE O is the creator of FoodTrients®, a unique program for optimizing wellness and longevity. She is the author of two award-winning cookbooks – The Age Gracefully Cookbook and The Age Beautifully Cookbook, which recently won the National award for Innovation from the Gourmand World Cookbook Awards. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 20 years in the healthcare industry. Visit to learn more. Email us at
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