Before I came to Asia, I thought I hated tofu. Then I realized that the tofu I had in Canada was just badly prepared. Tofu in Korea is incredible.
Koreans use tofu in soup a lot. Try making soup using a thin, strongly flavoured broth, with lots of vegetable chunks, and drop some medium-hard tofu and seafood in at the last minute.
There’s another soup which is spicy red pepper broth, with lots of soft tofu in it (like dessert tofu, but unflavoured). It’s about 50% broth, 50% tofu. Drop a raw egg in at the last minute of cooking, and serve with rice. It’s fabulous. Put whatever vegetables you want in there, too.
Hard tofu can also be dipped in an egg-spice mixture and fried, then added to stir-fry dishes. I’ve also had barbecued tofu, cooked on a stone over coals. Mmm… You could put the egg-dipped fried tofu with some sweet-and-sour sauce with breaded shrimp if you eat shrimp, for a yummy treat.
There’s also a chocolate tofu mousse if you want a dessert recipe.
Take one package (12 oz? 16 oz?) of soft dessert tofu, any flavour you want. Put it in the blender and add two or three large ripe bananas. Melt a bar of dark chocolate and pour it on top, then blend. Pour into bowls (1/2 cup per serving) and refrigerate for at least two hours. Serve with cool-whip and berries. If you’re worried about fat, replace the chocolate with a generous serving of berries, but the dessert will taste more tofu-y.