I'm not a big tofu eater, but I have certainly found that all tofu is not created equal. Really fresh tofu is far different than what you generally find in a supermarket. Here in the Bay Area we have an excellent tofu company that you'll find selling at the Ferry Building in San Francisco. The company has it's factory in Oakland and many who have tried other tofu probably won't recognize some of their products as being the same thing.

As for textures and all ...it's amazing how important that is depending on what you're making. I have a recipe I seldom make (takes a while) for tofu tacos that's quite good, but it requires firm tofu to be frozen and then thawed before it's cooked in the taco seasonings. I tried skipping the freezing/thawing process once and it didn't work because the texture wasn't right. I'm no expert on tofu, but I do find it fascinating how dramatically the taste and texture can be changed through things like freezing/thawing and stuff.