Firm tofu I usually treat a bit like eggplant where I’m using it as a vehicle for other flavours. So either marinate or otherwise cook so as to let it absorb as much juice as possible.

Silken tofu I would typically only use when frying a basic vegetable dish, where I gently stir it through right at the end so it crumbles and adds a creamy texture and its own mild flavour, but gentle enough that the crumbs of tofu don’t just break apart and disappear into the dish.