You want to make relatively easy tofu at table to impress your friends and family? You can sometimes order this in some Japanese restaurants in Japan and also as I understand it at Morimoto's Restaurant (never ate there so not sure if it's similar but reading about it I think it is) here in US. Although somewhat similar to silken (soft) tofu since no weight is placed on tofu to extract liquid, this type of tofu is not quite silken in texture. If is much softer and fluffier than silken and does not have the crisp form cutting quality of silken tofu. Is it good? You bet it is! Although you can eat this immediately at table, I like to normally refrigerate this type of tofu for later use. By refrigerating you lose some of the water which firms up the tofu a bit. Also you can use this in cooking. To use this type of tofu for cooking I suggest you cut up the desired pieces and gently simmer in hot water for 5 to 7 minutes. This procedure firms up the tofu for later cooking. But this is still a soft tofu and care should be taken when using this type of tofu for cooking. The inspiration for this type of tofu came from a lady in Okinawa who used to make homemade tofu with only one stirring after adding soy milk to nigari. The first picture with tofu shows tofu formed in a small clay container without any draining of liquid whey. The other two lower pictures show tofu formed in rectangular container and allowed to drain and refrigerated to form up.