Because of the contest, I read up about tofu. It's something I'm not familiar with at all, I've only eaten it twice. I came across the term 'silken tofu'. I only know this by name.  I've found that silken tofu is in short tofu that's not well pressed. It's consistency is custard-like. My question is if this is correct. Are there any other differences, apart from the moisture content?  Another question is how to handle this. You can't fry custard AFAIK (although I'm willing to try ;-) ). So do you always use it raw? Or do you bake it in the oven? Do you use it as a 'sauce' with fried veggies? Or should/can you drain/press it yourself? If you would drain/press it yourself, would you have the same result as store-bought regular tofu? 
Yes, silken tofu is undrained tofu. In Japan it is often eaten raw, in dishes like miso soup or even simply dipped in soy sauce. However, you can certainly cook it as well - it is especially useful as an egg substitute in vegan cookery (any number of recipes online).   Firm tofu is probably better for frying with as it holds its shape. If you have the time, patience and equipment (some form of weight and some muslin) you could press silken tofu to make firm, but firm is just as readily available. 