Regular tofu has a somewhat spongy texture, and comes in several varieties distinguished by how much water is pressed out. It contains a lot of water in it. Though naturally it doesn’t contain any flavors but flavors can be added according to the recipe.
Freezing a regular tofu, it will be expanded with a lot of water but inside it still remains the same.

This type of tofu is used primarily in Asian dishes. It is a little more compact than silken but still soft. Regular tofu easily soaks up the flavors of sauces and broths and so is often used in noodle soups and stews. You can also make delicious spreads using regular tofu, or ‘scrambled’ tofu, a vegetarian takes on scrambled eggs. Don’t pan-fry or deep-fry regular tofu as it is likely to crumble.

Tips for Working with Regular Tofu:

• Drain the Water: Tofu contains a lot of water in it, and water and oil do not mix. If you don’t drain your tofu before putting it into hot oil, you will cause some serious oil splattering. Also, your tofu will never get a crispy exterior. To drain the tofu, put it between two plates with a weight (such as a can) on top, and tilt the plates a bit so the water can drain out. Or just squeeze excess water out using your hands.
• Add Flavor: Tofu does not have any flavor to it. You’ve got to add the flavor to tofu when preparing it. One way is to marinade the tofu before preparing it. I also love to simmer tofu in a flavorful liquid such as tomato juice or coconut milk. The tofu will absorb the liquid and take on its flavor. Or just go crazy with the seasonings, just be warned that they will only be on the outside of the tofu and won’t penetrate into the inside.
• Freeze Tofu: If you put tofu in the freezer, the water in it will expand. When the tofu is thawed, you will be left with lots of air pockets. This changes the texture of the tofu completely and makes it spongier and more interesting.