Lately, I've been getting the homemade tofu at the Han au Reum store on Woodside Ave/60th St since they've started making it in-house. This tofu is the firm, coarse kind that's good for hot pots, stir fries and such. As it's ultra fresh, the flavor of daizu (mature soy bean) is prominent and to me, you can eat it by itself and enjoy it in its pure form. Lately, I've had it in sukiyaki, ma-po tofu, and a variety of Japanese nabe (hot pot) preparations.
Besides the tofu, they also sell big containers of okara (or biji in Korean), which are the soy bean pulp that's leftover from making tofu. Sometimes, they give these away, but these are great for making tofu burgers or unohana as I'm accustomed to having (see link below on okara).