Freezing tofu is a cool move, but I don't usually bother with it. After cutting it into the four pieces, you can place them in an airtight container and freeze until solid, then defrost. This busts up some of the cell walls (as freezing always does) and creates a spongier texture that absorbs more marinade and fries up a little bit chewier. It's totally up to you whether to make this move. If so, drain it before freezing and pat dry according to the instructions in the recipe card after defrosting. Whether or not you freeze tofu, drying it well is critical.