freeze it and then, after it's defrosted, it's much chewier after cooking. always remember to press the water out. do this with cloths, paper towels, what-have-you, and anything heavy placed on top. i love sauteed/pan-fried tofu and add it to anything i'm cooking. mash it up and make it into fritters with other veggies and seasonings.
Asian Tofu Cakes are divine. I use egg replac-r instead of the egg whites and as a binder in most recipes, if I need it at all. Dice tofu up, marinate in a soy mixture or a homemade peanut sauce or anything else and then fry 'em up.
Lastly - kebabs!!! Again, homemade or store-bought marinade depending on your tastes and time constraints, mushrooms, peppers & tomatoes (nightshades, i know but...), squash, etc.
Soft Tofu, olive oil, salt & pepper, thyme, lemon juice = "ricotta cheese" in lasagna!