Freezing just makes it a different style. Usually double freezing to build up ice crystals. When thawed, this leaves it porous.
It's good but not better per se. Tofu is already really good before messing with it much. Just gotta cook it right or use the right toppings.
Soft tofu is already good as it is, too. Lots of dishes are just soft tofu and a sauce and they are great.
White people just have a habit of trying to pretend it is a direct meat substitute and so they do things like bake it into oblivion with minimal seasoning. They then complain about the flavorless pucks.