Bring the cream cheese to room temperature.

Wrap the tofu in kitchen paper, place it on a microwave-safe plate, and heat in a 600W microwave for 1.5 minutes to remove excess water. Mash until smooth in a bowl.

In a separate bowl, soften the cream cheese. Add sugar, the mashed tofu, and lemon juice, then mix until smooth to create the tofu cream.

In a pot, heat water over medium heat. Once boiling, add the hojicha tea bag and simmer on low heat for 3 minutes. Strain into a bowl.

Mix the strained tea with kuromitsu. Tear the castella cake into bite-sized pieces and soak them in the tea mixture.

Layer the soaked castella in a serving dish, pressing down with a spoon. Add a layer of sweetened azuki beans, then pour the tofu cream on top and smooth the surface. Chill in the refrigerator for at least 2 hours.