Trim the crusts off the bread and cut the bread into 1/2'' cubes to make 1 cup.
Mash the tofu and place in a clean towel, squeezing to remove the excess liquid.
In a food processor, whirl tofu until smooth.
Add the bread, milk, eggs, and sugar, and process until smooth. Stir in the lemon peel.
Pour the tofu mixture into 5 individual custard cups or ramekins.
Place the ramekins in a wok or pot with a steamer pan. Set a piece of waxed paper loosely over the ramekins. Cover and steam over medium heat until a knife inserted in the center comes out clean, about 15 minutes.
Remove the ramekins from the steamer and let cool for 1 hour.
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