Extra firm silken tofu recipe ideas needed

I accidentally bought extra firm silken tofu instead of regular.  Does anyone have any recipe ideas for me?  Everything I seem to find for silken calls for the soft stuff, not firm or extra firm.  I hate throwing food away.

Please save my tofu from the trash!  :)

(I'm not a vegetarian myself, although I love a lot of vegetarian and vegan dishes.  I just thought you guys would be the best people to ask for tofu recipes. :) )

combine it with TJ's satay sauce, fry that up in a pan (cube the tofu) and then stick it on skewers with pineapple.  eat as-is or grill for sweet satay lovin.

slice it 1/2" thick and put it in a plastic container with this marinade:

soy sauce, grated fresh ginger root, crushed garlic, hot pepper flakes, a little rice vinegar, a little orange or pineapple juice. 

Leave it in the refrigerator at least overnight.  Take out what you want, pat it dry and pan sear it in a non stick pan.  Get it nice and golden on one side, then flip.  Serve like a cutlet or chop.

I would cut it into bite size cubes, marinade it overnight with whatever you like and then make a stiry fry. It's pretty easy.

For a fabulous, tofu/veggie kabob:

Brown the entire block in a pan with olive oil.  Then cut into about 8 or so cubes.

In a bowl, add the tofu and whatever fresh veggies you want (mushrooms, grape tomatoes, squash..).  Then prepare this sauce:
3 TBS mayonnaise (non fat, whatev)
2 TBS nonfat plain yogurt
2 TBS fat free Italian dressing
1 TBS Dijon mustard
1 TSP horseradish
...and pour that on the veggie/tofu mix and toss.

Arrange the tofu and vegetables on skewers and broil about 5'' from the heating element for 6 minutes, turn, and broil another 6 minutes, until veggies are tender.

I haven't tried it on a grill, but that might work as well.  The tartness of the sauce really complements sweeter vegetables like tomatoes and red peppers.

What is a favorite dish that you love to eat that containes meat? Just sub the meat for the tofu and you have got it. I love slices of firm tofu with a little splenda sprinkled on them for a sweet delicous dessert. Maybe add a touch of fresh berries as well. Yumm Yumm

So does it not really make a difference that it's the silken kind?  I thought that it would be a little too creamy (if that's the right word for it) to do some of these things...  Guess I get to experiment in the kitchen now - one of my favorite things to do!

Thanks for all the fantastic tips!!

Nah. not really. it's extra firm. you should be fine.

Folks doing the grilling, pan frying... do you "drain" it first? or am I the only one with papertowels and dinner plates pressing the stuff before cooking? 

if its too creamy make a milkshake or smoothie and throw some tofu in to get protien!

I always use extra-firm silken tofu for vegan chocolate tofu cheesecake: www.veganchef.com ; .... it's SOOOOOOOOO good.  All my non-veg family members' favourite recipe I do.

And I press silken tofu similarly, using coffee filters and canned food. :) (It says to in the recipe for cheesecake).

amethyst, glad to know someone else out there is pressing their tofu.  can't remember where I heard of it though.  At least I know someone else is doing it though.

Oh man! I was just thinking about ways to make a vegan cheesecake thank you guys soo much for your posts! Also... a friend of mine came up with a great idea for crust

Vegan Oreo Cookies (newman's own) crushed.....yummy and they are wheat free:)