It is recommended that the tofu is removed from the package and the water drained from it before freezing, but I just stuck the whole thing in the freezer. Apparently draining the water from the tofu before freezing results in a less watery final product. Also good to know, if you have never frozen tofu before, the texture and color changes. It develops a yellow tint and a texture that makes it more "meat like".
1 frozen package good quality tofu (do not thaw)
2 cups vegetable broth
1-2 Tbsp soy sauce or Bragg's Liquid Amino
about 1 cup unbleached flour
salt and pepper to taste
oil for frying
Add broth and soy sauce or Bragg's in a medium saucepan. Set block of frozen tofu in pan and thaw in broth mixture over medium heat, turning tofu occasionally if broth does not cover. Remove tofu from broth when thawed thoroughly and slice into 1/2 inch thick cutlets. Cover bottom of skillet with a generous amount of oil and heat on medium heat. Dredge cutlets in flour seasoned with salt and pepper. Fry in oil until both sides are golden brown. Serve hot.
*Note - the left over broth may be used as a base for other dishes. Add a couple garlic cloves to the broth and cook up a batch of black beans or maybe use as the beginnings of a nice vegetable soup.