There's a difference between brands of tofu, and their relative ability to absorb flavours.

In my experience, tofu that is set with nigari (magnesium chloride, derived from natural sea salt) tends to NOT absorb flavours very well .. in fact, I'm convinced that it repels any marinade It has a chewier texture than tofu set with calcium sulfate (note - not the same thing as "sulfites").

Tofu set with calcium sulfate is a bit crumblier .. has a slightly porous texture that permits marinades and flavours to "soak in" better.


my 2¢

Doreen