In all my years of being veg*n I have never frozen tofu even though everyone always says it does wonderful things for the texture. I'm going to be trying out a new recipe though that calls for frozen and thawed tofu and I don't want to mess it up. Sooooo, tell me, do you freeze the tofu still sealed in the package, water and all, or do you take it out of the water first? I'm confused!
I only do that to the Mori-Nu vacuum packaged ones, I can hardly stand the texture in a regular stir fry, thought the soft tofu makes a killer pie. So I have done that to other tofu too it just makes it more chewy and the cells in the tofu walls collapse a little bit and then freeze, the texture becomes more like tvp.
You can crumble it first and then freeze it like in TVP size chunks or whatever. You can freeze it in the liquid straight in the box, or container. The box Mori's work well for that, then yes it is a pain to defrost those under running water, and would take a long time otheways. You can pre cut cutlets and put in ziplock bag for ease of removel. You can freeze the whole block whole and drained.