Today, my husband brought home a kilo of tofu, and I ran to google for a consultation. Apparently tofu freezes fine, although the texture changes. The changed texture is more suitable for my tofu-vegetable meals. So I cut up the tofu into serving sizes, since I generally only cook it for myself. Each piece was placed into a plastic bag which was then tied shut, and they were all placed in a larger bag and that in the freezer.
Here are instructions from my friend:
When you defrost your frozen tofu, you will need to squeeze it out in order to get rid of excess water that somehow accumulates. It gets a "meatier" texture after being frozen; some people like it better that way, some less. I find it better for cooking after it has been frozen.
Actually, the excess water may be good, since otherwise I find that I have to be very careful about burning.
I'll let you know how they taste/cook as I use them.