Separate the eggs into yolks and whites. Grease the baking pan with salad oil and line it with parchment paper. Preheat the oven to 170°C.

Wrap the tofu in kitchen paper and microwave it on a heatproof plate at 600W for 2 minutes. Let it cool.

Place cream cheese in a heatproof container, cover lightly with plastic wrap, and microwave at 600W for about 40 seconds. Mix until smooth, then add egg yolks and tofu, mixing thoroughly until smooth.

In a bowl, whisk egg whites until large bubbles form. Gradually add sugar in 2-3 additions and whisk until stiff peaks form to create meringue. Fold the meringue into the batter in three additions, mixing gently each time.

Sift cake flour into the batter and mix gently. Add the sweetened azuki beans and mix. Pour the batter into the prepared pan.