Wrap the tofu in paper towels, place a weight on top and let it drain in a colander for about 30 minutes, or until most of its water has been released.
Remove the stems from the strawberries and cut them in half lengthwise. Shell the pistachios and roughly chop them with a knife.
Place the drained tofu in a bowl and add extra virgin olive oil, cream cheese, and “CRAFT MISO NAMA-KOJI”. Season with salt to taste. Mash until smooth using a mortar and pestle, fork, or food processor.
Arrange the strawberries on a serving dish and spread a layer of the tofu mixture over them. Drizzle with extra virgin olive oil, then sprinkle with chopped pistachios and flakey sea salt. Serve the spread with crackers or sliced baguette.