I love tofu!
My favorite thing to do with it is cube up an extra-firm block and fry a bit before putting it in Green Thai Curry that's been heating on low (to serve 3 make a pot with: 1.5 tsp curry paste, 2 cans coconut milk, 3 tbsp white sugar, 1/4 c fish sauce, basil leaves and black pepper to taste).
Use "Lite" Cocunut Milk if you want; I find that one can each of lite and regular makes for great texture. And the best quality fish sauce you can get, available cheaply at Asian markets. Heat for 20 mins while you fry up tofu/chop up other ingredients/start some jasmine rice.
As well as tofu (or chicken sometimes, if you like chicken), I add a combination of other things -- 1/2 of a sweet onion, always, plus a small head of broccoli, a half-drained can of bamboo shoot, 3 thick, quartered slices of an eggplant -- and, once in awhile, just 1/4-1/3 of a red bell pepper. You can experiment with your own combinations (squid, shrimp, other veggies, whatever) but onion and tofu are always musts for me.
Bring curry to a light boil for 3-4 minutes after adding veggies, then quickly serve with separate bowls of rice.
Oh, and be warned that if you don't eat curry with some regularity you will definitely want to use less curry paste than I do, possibly much less. Hot, spicy. Adjust accordingly.