I can't help with silken tofu but thought I would share that I use extra firm tofu, sliced thick (about 4-5 slices per carton) then pressed with paper towels to remove excess moisture to prep for whatever I'm making. I love simple grilled tofu slices on my indoor grill, seasoned with Bragg's Amino Acids and a bit of sesame oil.
I usually do the whole container that way, then cube leftovers to add to salads, veggie stir-fry, etc. I know a lot of people like to marinate but I have never felt the flavor difference was worth the effort for the things I've tried.
Toasted sesame oil, a bit of garlic salt...all I need to turn a slab of tofu into a meal.