Soft or firm in soups like the aforementioned Korean soup, perhaps with some kimchee flating around, or in more Chinese-y hot and sour soup.

Broken up in a spicy ma po tofu style dish, with or without ground meat, but always with a nice kick of chili.

Agedashi, pressed dry, dusted with cornstarch and fried (as previously mentioned) then dipped in a nice dashi broth with some fish flakes, ginger and scallion.

Fried as above and served in any sauce of your choice (in my home it's often oyster sauce).

Ready fried then stuffed (with maybe ground shrimp or a pork filling) then steamed or fried.

Various goodies rolled into soften tofu skins, then steamed.

As the slightly sweet skins of inari sushi.

In pad thai, chow mein or other noodles.

Raw silken, with a splash of soy sauce, a drop of sesame oil and a grating of fresh ginger.

I see tofu in my near future... I'm headed to the store.