THE DAY BEFORE: cut the block of tofu into 5 slices, each about 1 cm thick, then cut each slice in half again so you have 10 pieces. Place between sheets of kitchen paper on a plate and freeze. Remove from the freezer a couple of hours before you want to start cooking, in order to defrost.
NOTES: Freezing the tofu isn’t essential, but it lads to a chewier texture. If you’re not freezing it, drain and press for a little longer, ensuring as much water is squeezed out as possible.