I have a question about Tofu / Beancurd.

When I eat at Asian restaurants I'm partial to a bit of tofu and when they do it, it's always this kinda spongy, chewy texture. One place in Glasgow puts it in a Malaysian curry and it soaks up all the sauce almost like a piece of bread and it's amazing!

Last night I put tofu I bought from tesco in a Thai curry and it's just completely different texture. It's smooth and silky and kinda slimy and breaks apart really easily.

So what's the difference? Is there a different kind that's used in restaurants? Or have I got the right thing but it needs to be cooked a certain way before it goes in the curry? Does this make any sense? Anyone know what I'm on about?