What tofu does Wagamama use?

[Thesunrising]

It’s delicious. Sort of wrinkly and a bit chewy and absolutely nothing like anything I can find in supermarkets.

Does anyone know what is the particular type they use or what they do to it to make is so delicious?

It might be deep fried!

Thanks. I googled some pictures and I think you are right. Lots of recipes saying the key to the sponginess is to freeze the tofu before it is fried - weird!