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I add salt to the soy milk before I add the coagulant to separate the curds.


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Going bad. It's not necessarily unsafe to eat yet, but tofu can pick up a slightly spoiled flavor even before it goes bad. Especially since tofu has so little flavor of its own, it's easy to taste if it goes slightly off. You can mitigate this by storing it in clear water and changing the water frequently.


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It probably was some reaction of the calcium chloride which produced a smellable compound. Tofu is coagulated with calcium chloride (sometimes also magnesium chloride), which has its own taste, but does not generally have a detectable smell (see for example http://chemse.oxfordjournals.org/content/21/4/417.full.pdf). In principle, a "chemicaley" smell ...



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