Still working on this. Sometimes I have so many ideas running through my head that it's impossible to finish all of them, especially with all of my normal duties at work.
Actually BT, the tofu by itself has a lot of flavor. That's one of the benefits of breaking it down and reconstructing it: I can then evenly season the tofu before it is reconstructed.
I did do a sample dish which was based on a traditional tofu appetizer that you find in Japanese restaurants (tofu, ginger, soy sauce, bonito flakes). My version had compressed spinach molded and layered with the tofu into a timbale shape, a spicy ponzu vinaigrette, ginger-dashi foam, and kaiware sprouts. I reconstructed the tofu using agar agar to keep it vegetarian, and it had almost a custard like consistency, but firmer like a panna cotta.
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe