Recently reader Joanna emailed asking why her home made tofu  was, while creamy, not turning into an actual block of tofu. This happens to me sometimes too. The non-coagulated creamy tofu (which looks rather like fresh ricotta) can still be used in ganmodoki  and other recipes that call for mashed up tofu, so it doesn’t have to go to waste. Still, it is disappointing when, after all the trouble you’ve gone to to make tofu, your carefully formed block disintegrates instead of holding firm.
There are a few things you can do to avoid this. One thing not to do is to add more and more coagulant, since this will adversely affect the flavor. Adding too much nigari for instance will make the tofu very salty and unpleasantly bitter.
Mashed up tofu is a very neutral substance that can be used in a lot of ways. You can add it to any kind of meatball mixture for instance, to make the meatballs lighter (see the recipe for okara meatballs , which has some tofu in it). You can also make it extra-smooth by passing it through a sieve or whizzing it up in a blender, and using it as a sort of cream. Just remember that if you heat it, the water will evaporate and the texture will get grainier.
One very simple thing to do with mashed up tofu is to turn it into a pudding .