You dry it out as much as possible.
There are three ways to do this:
1. You press out as much of the liquid as possible over the course of a couple of days, by slicing it and weighting it down on paper or cloth towels in the fridge. You change the towels daily. It takes about 3-4 days for it to get nice and dry and chewy, assuming you squeezed it out pretty well before you started it on the towels.
2. You deep-fat fry it, the quickest method and a tasty one, but also a high-fat way of treating a relatively healthy source of protein. This is what most Asian restaurants do. You may think of oil as wet, but it's actually the ultimate dry-heat cooking substance. Nothing leaches out the water faster than hot oil.
3. You do what Malawry does, and you toss your tofu in the freezer as soon as you buy it, and you defrost it as you need it for recipes.
Here is my detailed method for freezing tofu:
1. I only buy the water-packed kind from the refrigerator case, not the aseptically packaged type
that's with the Asian foods. I buy extra firm.
2. I remove the tofu from the package and drain it.
3. I gently squeeze it to remove more of the water.
4. I slice it.
5. I try to pat/squeeze out as much water as possible.
6. I package it in Ziploc sandwich bags for single servings.
7. I toss it in the freezer.
8. When I'm ready to use some, I remove as many baggies as I need and either defrost them on the counter if I don't need them right away, or I pop them in the microwave for 2-3 minutes to defrost.
9. I squeeze out as much water as possible and then I use it.
How do I use it? Besides the tofu reuben and the bbq tofu sandwich recipes, you can use it for tofu satay, you can use it in stir-fry, you can season it with marinades and rubs and sauces and use it in place of meat in whatever you're fixing. You can even eat it plain on a sandwich with good mustard and veggies. You can bread and saute it for a mock fish/chicken cutlet. You can dice it and use it in place of chicken in salads. I've enjoyed it plain on top of a green salad with Asian vinaigrette and peanuts. It's versatile and yummy. Enjoy!