Freezing and then thawing a firm tofu is a great trick to create a meaty texture. Once the tofu is thawed, break it into pieces, and marinate.
Freezing the tofu makes it an optimal texture for marinating, because it becomes more porous and will soak up more of your marinade's flavor.
Choosing between silken or extra-firm tofu will depend on what you're cooking; silken is ideal for soups, while firm is better for stir-fries.
Many of the most common tofu cooking mistakes are to do with its texture, but once you understand its essential rules, you should fall in love with tofu.
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