The supermarket I get tofu from is a bit far away so I've been thinking I might buy more at a time and simply store it in the freezer, but I don't know if it'll mess with the texture or how I can cook it. Anything worth taking into account?
Marx didn't consider human nature when freezing tofu
IDK, I would experiment with a block squeezed/drained of water, and one with the normal water content? that seems like it would change texture a lot on defrosting and tell you which you want