After reading some posts here, I decided to try freezing tofu. I sliced the brick lengthwise in six slices and laid them on paper towel, put another paper towel on top and then put cutting board on top of that.Then weighted the whole shebang with a 20 lb free-weight. Let is sit about 10 minutes. Repeated process over the course of an hour, 6 times.
Then I wrapped slices in Saran, now nicely thinner and firmed up, in freezer.
To cook them, I took out frozen slices, dipped them in Egg Beaters (Cheese and Chive) and flavored bread crumbs, and fried them up a nice golden brown in Canola oil.
Pretty good substitute in texture to fried (white-meat) chicken.
Served it with couscous.