I do a lot of things with tofu - you can bake it in a glass pan covered with your favorite safe barbeque sauce, and then slice it thin and have it on sourdough rolls - yummy! One thing i learned to do with tofo from "A Year in a Vegetarian Kitchen" was braise it. In order to adapt that for IBS safe diets, I would probably bake it in any of the sauces he lists - some are savory, some more spicey and thai flavored - I haven't looked at that book in quite some time but they had it at the library (where I often check out cookbooks!) I have made a nice approximation of chicken noodle soup with tofo that's baked in lemon and rosemary, and then I add that to my soup at the last minute, with the cooked noodles.
It's also lovely just plain in broth with tiny slices of carrot and mushroom for texture.
Silken tofo is amazing for desserts. You can blend it with flavorings into seriously decadent puddings - there are nice examples at vegweb. Another great use for silken tofu is making dressings - that stuff will blend into such a creamy smoothness you'd swear it was dairy.
Crescent Dragonwagon's "Passionate Vegetarian" has this fab recipe for tofu sourcream:
1 box silken reduced fat tofu 1 tsp umeboshi plum paste 1/2 tsp salt 2 tb olive oil, tahini or cashew butter (the tahini might be the best option for IBS) 1 1/2 tbst sweetener (lists: sugar, honey, rapicura, rice syrup, sucanat, etc) blend within an inch of it's life! yay!
ok enough from me for one evening. if anyone has any input on the ingredients in these things, please let me know. I'm still sorting out my diet, my kitchen, my recipes, and my body.