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I've made tofu ice cream with it before. It's yummy and healthy.

1 regular sized pkg silken tofu
1 - lb container strawberries (or other fruit)
3/4 c sugar

Blend all ingredients and then put it in your ice cream maker. Follow manufacturer instructions for ice cream. It's usually about 30 minutes of churning.

I made warm tofu with spicy garlic sauce from Gourmet magazine: http://the-cooking-of-joy.blogspot.com/2009/03/warm-tofu-with-spicy-garlic-sauce.html.

Yudofu. It's basically blocks of silken tofu simmered in plain water (there's a Japanese pot for this that sits on the table like a fondue pot except that it's shallow and wide). When you're tofu is nice and hot, you perform the difficult feat of fishing it out in one piece and top it with a tinch of soy sauce, finely minced scallion, slivered ginger (pickled or not), sesame seeds, maybe bonito flakes (I'm a veg so not sure about that one). Rice on the side, finish w/miso soup. It's a very nice meal for a chilly night.

Amazing what nice photos can do for tofu - those look like cheese cake and I might have to try it again.

something very simple is just pan-fried silken tofu! but be very careful, since the pieces will break easily, and requires some patience flip carefully... but if you get it right, you'll be rewarded with delicious little silken tofu morsels that are slightly crunchy on the outside and will just melt in your mouth on the inside!

1. cut silken tofu into ~1/2in-3/4in cubes
2. heat 2 tbsp veg/canola oil in a wok on med hi
3. gently drop in tofu and pan fry until golden
4. flip tofu cubes by gently tossing 4 times
5. use chopsticks to flip to remaining raw sides as needed (this will take some practice so that you don't break the tofu!)

my favorite is to dip these in thai sweet chilli sauce (such as Mae Ploy brand), either as an appetizer, snack, or as another side dish with rice. when you get fried tofu at restaurants, they usually use a firmer tofu for this. you know its a really good restaurant if they use silken tofu, instead... yummm

another recipe: http://www.thaitable.com/Thai/recipes/Tofu_in_Sweet_Ginger_Sauce.htm

I use it to make hot and sour egg flower soup. Here's the recipe: http://yogurtsoda.com/2006/04/477/

I've made this recipe and it's pretty good!!

http://thenextdayissomeday.blogspot.com/2009/02/vegan-raspberry-banana-muffins.html

This "Heavenly Pie" recipe is delicious -- like a chocolate cheesecake. The tofu makes the texture amazing.

http://www.101cookbooks.com/archives/heavenly-pie-recipe.html

In Chinese cooking (and probably Japanese and Korean cooking too), there is only soft tofu. None of this extra-firm stuff.

Bread it and fry it like goat cheese for a salad, or a snack! Or you can use it like mozzarella and make tofu "mozzarella sticks". Here's my recipe (where it's cornmeal crusted):

http://anolivetreegrows.blogspot.com/2009/01/how-to-make-salad-everyone-will-love.html

Alton Brown's moo-less chocolate pie. Yum!

@Michelle, there is firmer tofu in Japanese cooking but most people there buy tofu fresh from their neighborhood shop, so it's not the same as the packaged stuff you'd pick up in the supermarket. It is firmer than silken, certainly, but compared to packaged, it's soft.

If memory serves, silken tofu is the right kind of tofu to use if you plan on frying it.

I keep some in my pantry because it doesn't need to be refrigerated prior to opening and can be substituted for a lot of different dairy products in a pinch.

This is one of my favorites:

Baked Tofu with Curry-Coconut Sauce

Sauce
In a small bowl combine:
1 ¼ cups canned light coconut milk
2 tablespoons soy sauce
2 teaspoons sugar
½ teaspoon sea salt

In a pan over medium heat:
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
Grated zest of 1 lemon
1 ½ tablespoons minced garlic
1 ½ tablespoons curry powder

1. Sauté second list of ingredients until fragrant (30 seconds).
2. Add the coconut-milk mixture and bring to a boil.
3. Cook until the sauce thickens slightly, 1 ½ minutes. Add ½ cup chopped fresh basil. Pour into bowl.


Tofu
- use extra-firm tofu found in the refrigerated section
- after removing tofu from package, wrap in paper towel and remove excess water
- cut in long rectangle or small triangles
- place cut tofu in baking pan and cover in Curry-Coconut Sauce - save some sauce for grains if you like (the longer you marinate, the more the tofu will absorb the marinade)
- when ready to cook, pre-heat oven to 350 and cook for 20-25 minutes

Enjoy!

I never have liked the texture much except for in Korean stews. But I love it in peanut sauce on noodles! Throw a box of soft tofu in the blender with natural peanut butter, a handful of cilantro, chili garlic sauce, lime juice, soy, and whatever else you'd like and whir it up. Toss with rice noodles or another type of Asian noodles with steamed veggies and fresh cucumber.

Make a ginger-infused simple syrup (just add grated ginger into equal parts water and sugar; boil until golden and desired consistency) and pour over the silken tofu. It's like soft-set custard.

Make a Tofu spread.
Sautee some garlic in olive oil, and mix into some mayo with spices (cumin, coriander, garam masala, salt, pepper, etc.), minced celery, onion, and the tofu. Also add some powdered seaweed (dulce) and yeast. Works with medium tofu, too.
This spread is great on a toasted bagel with a slice of tomato.

Have it with century eggs! Pretty much chop it up, top it with chopped up century eggs and some scallion. Make a sauce by combining some soy sauce, sesame oil, oyster sauce, sugar (adjust each to your liking) pour it over and eat. This dish is usually served chilled or room temp. Oh and you buy the century eggs from an asian market. Most of them should have it.