Cheese Tofu

Cheese Tofu

  • By
    Yuke Miura
  • Time
    10 minutes
Cheese Tofu

Many of us love tofu just as it is. But there are others who consider it to be bland and lacking in taste. Whichever side of the tofu fence you're on, this unique twist is sure to fire up your tastebuds and silence even the stubbornest of naysayers.

This recipe, which combines regular tofu with cream cheese, results in an ultra-smooth, rich, and exciting transformation that is as versatile as it is delicious.

Simple combo - unique new flavour
By simply heating tofu and cream cheese together slowly, you can produce something with a completely different texture and much richer flavour. From there, it’s just a matter of choosing your own adventure! You can top it with mentsuyu (a multipurpose sauce often used in soups and soba and udon dishes) or soy sauce to create a fantastic, quick side dish. Sesame seeds and spring onions are also a great match. For more of a kick, grate some ginger or add some yuzu kosho (yuzu paste). Or why not transform it into a dessert by mixing in some honey or nuts? The only limit is your imagination!

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • 10.6  oz Silken tofu
  • 3.5  oz Cream cheese
    • A
    • tbsp Potato starch (sieved)
    • tsp Sugar
    • a pinch Salt
  • tbsp Mentsuyu
  • as desired Topping


Step 1

Melt the cream cheese in a saucepan over low heat, stirring constantly.

Cheese Tofu

Step 2

Turn off the heat, add the silken tofu, and mix.
Add ingredients (A) and blend to combine.

Step 3

Cook over medium heat for 2 minutes, stirring constantly, until the mixture thickens. When it starts to stick and come together, reduce the heat to low and cook for 1 minute, stirring constantly.

Cheese Tofu

Step 4

Remove from heat and pour into a bat or bowl. Chill in the refrigerator for at least 3 hours.

Cheese Tofu

Step 5

Pour some mentsuyu over it and you're done!
For garnish, we recommend green onions, sesame seeds, ginger and yuzu kosho.


  • For a smoother texture, strain the tofu before adding it.
  • Add the potato starch after turning off the heat.
  • Always stir the mixture when there is heat on the stove.
  • The finished texture will vary depending on the time and temperature when mixing.
Culinary Expert

Yuke divides his professional time between TV program food coordination, supervising cooking videos, devising company recipes, developing restaurant menus, writing columns, participating in cooking classes and food events. He is known for his ability to pair foods well with alcoholic beverages, Yuke also focuses on recipes using niche ingredients and homemade seasonings. In his mind, cooking is a medium of expression, and that it is a form of entertainment that provides excitement and happiness.