Wrap the tofu in kitchen paper, place it on a microwave-safe plate, and heat it in a 600W microwave for 2 minutes to drain the water. Mash it in a bowl until smooth.

Add cream cheese, sugar, and lemon juice to the tofu and mix until smooth to create the tofu cream.

Combine the instant coffee and hot water in a microwave-safe container and mix well.

Tear the castella cake into bite-sized pieces and place them in a serving dish. Pour the coffee mixture over the cake and press down with a spoon to flatten.