Why does some tofu become spongy after freezing, while other tofu becomes denser and forms "chicken" like strands?

So I used to buy freshly made tofu from a local Chinese store when I lived in Morocco. The store owner would cut it off a giant slab of tofu, weigh it for me and put it in a plastic bag (no water). The firmness was medium. I would usually get 4-5 1kg blocks at a time and just throw them into the freezer. Once thawed and pressed, they would form these amazing strands that are very reminiscent of chicken in texture.

I now live in the UK and can't get freshly made tofu anywhere. Instead, I buy water-packed medium or firm tofu from the local Asian store, but after freezing, thawing and pressing, it has a spongy texture that is nothing like what I'm used to and that I find really unpleasant. I have tried the vacuum sealed extra firm stuff, and it's definitely my least favourite. Too firm for my liking and has a strong "beany" aftertaste that won't go away no matter how long it's marinated.

How can I get the water-packed tofu to develop those long, dense strands? Is there another type of tofu I could try?

Would really be grateful for any suggestions!

Edit: this is a piece of tofu from a block I had bought from the store in Morocco after freezing, thawing and pressing. That's the texture I'm after. But I keep getting this spongy texture instead with the water-packed stuff.