Not really a big fan of tofu, but miso soup just doesn't seem right to me without it -- so, I'm gonna go with miso soup.

Mapo tofu's not bad, though I like it more in spite of the tofu than because of it. (Málà flavoring is fun.)

Deep-fried tofu (like the type added to kitsune udon or the pouches for inarizushi) are something I've always been a little curious about trying to figure out how to make, but I've never really dug into it.