Six months ago we made tofu misozuke (miso-cured tofu), a magical transformation of tofu into a crumbly cheese-like spread. This time we tried adding red pepper flakes to the miso paste, which added a subtle spiciness to the final product. We also improved the process by being diligent about changing paper towels every day and checking on it often (since we got some mold last time). It was done in about two weeks.
Still wrapped in cheesecloth and miso/sugar/sake paste: