A great way to properly ensure you have a robust tofu rotation is one in the freezer and one in the fridge.
Stop using the silly method of pressing them to draw the moisture out, when you freeze your firm tofu it forces the water content from the tofu cause you know, they froze.
So when you defrost them you will be left with a tofu block that has better texture, better consistency and little internal holes that soaks up sauce perfectly.