All for silken tofu:

You can fry it to different effects. need to get the oil just right to keep it together. Has to be hot enough, none of this low smoke point olive oil stuff. Peanut oil is the best but who can afford it. Corn oil is functional. shallow or deep fry, not pan. I don’t know what the trick is, sometimes it works and sometimes it doesnt. With or without dredge in cornstarch + flavorings first. Can make a thicker dredge or thin batter. Crunchy on the outside and smooth inside. The bigger the pieces the more of a contrast it’ll be. 1/2" will be drier on the inside. You can go as big as 1.5" cube with good technique. Good with a thick sauce of some kind.

If it doesnt work it falls apart, or you are not so ambitious to begin with, there is scrambled tofu. Like scrambled eggs. Add some vegetables, more flavorings etc. I like mushrooms and spinach. A bit tomato paste. Suggest cooking the vegetables first or they’ll be too wet.

Tofu machine blended with nutritional yeast flakes, soy sauce, mustard, pepper, cayenne = vegan cheese sauce. Goes on salad, noodles, broccoli, vegan Sheppard’s pie (legumes instead of meat), lasagna, nachos.

People blend it up to make smoothies. I never cared for smoothies myself but if you’d like it with strawberries, mango or whatever.

Raw: cold or heat up a bit. Rinse off, put in a bowl with soy sauce, hot sauce, a bit of allium (onion/garlic/chives). Thats it. With rice if you want carbs.

You can put basically anything into a Thai curry. (Thai curry paste + coconut milk + anything.)

Miso paste + water = miso soup base. Silken tofu 1/2" cubes go with green onions in there. A snack or part of a bigger meal.

I no longer live near the place where they sell giant cheap tubs of silken tofu so I am terribly out of practice. If you have this available to you, dont sleep on it. But you have to eat it fairly quickly, if it starts to have any pink you must throw away.