Background: My wife (for some unknown reason) bought a huge bag of dried soy beans. In my efforts to dispose of it I have been experimenting with making soy milk and tofu.
Tofu has a bad reputation for being overly bland. It struck me how tofu making is identical to cheese making except with soy milk. As such I wondered if I could flavor tofu the same way cheese is flavored: salt, fermentation, additives, etc.
I tried adding salt after the curd was drained but before it was pressed. This helped a little but I found I had to add a lot more salt than I do for cheese to taste the difference.
I added quite a bit of smoked peppers at the same time and could only barely taste it at all.
1- Is this a valid approach and I should just add a lot more of my flavoring agents?
2- Are there other flavoring agents that will present themselves more forcefully (and pleasantly) in tofu?
3- What easily accessible bacteria would be able to ferment soy curd in a pleasant way?
** Edit to clarify per comments below **
It is true that marinating tofu is the traditional way to infuse flavor. Marinating seems to only penetrate very shallowly. I want to see if I can introduce flavors that are spread homogeneously through the curd so I can use the tofu in non-traditional applications.