Frozen tofu is awesome -- it has a really meaty and chewy texture. If you're not a fan of the texture of regular ol' tofu, chances are you'll like frozen tofu. When I make frozen tofu, I drain off the water, press it, put it in a ziplock bag, freeze it, then let it thaw completely before cooking. Andrea, however, just shoves the package straight into the freezer, then lets it thaw in the package. Both ways work and yield slightly different tofu textures.
