Has anyone played around with tofu sous vide recipes?

So, I have tried out a handful of sous vide tofu recipes. All of them good, but not as awesome as the very first one I made. I am trying to figure out why my 1st tofu experiment was really able to soak up quite a bit of the marinade. Every bite was an explosion of flavor! The others didn’t have the same kind of soak up.

In all of my tofu experiments (except for one), I used a previously frozen tofu. All of them were extra firm (not silken). The one thing that’s different about the first experiment compared to the others, sugar was in the recipe. Wondering if sugar somehow had anything to do with helping the marinade penetrate the tofu. Idk. But worth thinking about.

If anyone here has experimented with tofu, I’d love to hear your experience. Thanks!