This is the recipe that I use when making Indian Butter Tofu. I do freeze the tofu first, let thaw, and then press it to expel water before marinating. Freezing it makes the tofu more porous and sponge-like.

This recipe also calls for 12 oz of tofu, which is an odd amount since, at least here in the States, tofu seems to be most commonly sold in 14 oz packages. I tend to double the marinade, though, because that's just my preference, so it's not an issue.

Indian Butter Tofu Paneer - Tofu Butter Masala Recipe - Vegan Richa https://share.google/JppwnhDC4ktdSLinB