I would go for dishes where tofu is cooked as tofu, rather than as a meat substitute. I quite like a lot of tofu dishes, but no-one is ever going to convince me that subbing firm tofu for meat in a recipe is is a good idea from a culinary perpective - the taste, texture and way it cooks are totally different. The same goes for most soy-based meat substitutes.
My least favourite type of tofu is actually the firm, pressed stuff - I find it kind of rubbery and tasteless.
I really like the silken tofu, which is used a lot in Japanese cooking. We have it plain, drizzled with soy sauce and and topped with a bit of grated ginger as a side dish (half a pack per person), or sliced in a salad, with sliced cucumber and tomato and basil and drizzled with olive oil and a pinch of salt, or topped with Thai spicy salad dressing. It's good in miso soup, or hot and sour soup. Ma-po tofu might be a good start - it's delicious, and not even vaguely vegetarian.
I also like the kind of tofu that's frozen first, making it kind of spongy. It's very good in hot-pots and soups.
The absolute best tofu dish I've ever had was on a recent trip to Japan, at a tiny grill bar in rural Okinawa. Home-made silken tofu, stir fried with cabbage and other vegetables, tiny cubes of potato, and bits of flavourful local pork.
I also love stinky tofu, although I suspect you probably can't get it, and wouldn't like it.
It's a fermented tofu that is definitely *not* bland, but smells so bad that people will cross the street to avoid it. It's often served deep fried, with pickled cabbage, fresh crushed garlic, and some sort of brownish sauce.