Freezing tofu

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Does anyone successfully freeze tofu? It's the cauldron one if that helps.
It comes in such a big pack for us so hoping to make it stretch but it also does off really quickly!

I’m always have a block or three in the freezer, it changes the texture completely, makes it firmer and ‘spongier’ you can squeeze a significantly larger amount of water out of it when pressing so it absorbs more marinade/sauce.

I like it both ways depending on how I’m cooking it so usually have both in my fridge/freezer.

I think it isn't recommended, but I agree with Jolly that you can. A firmer texture is better for stir fries IMO.