here i can buy tofu that is sold as "compressed" (firm or extra firm). it is very heavy and "meaty" in texture right out of the package.
i don't think any water would come out of it even if i tried.
and the kinds of tofu that i could probably squeeze water out of, i don't want to, because i use them for making things like sour cream or dressings, or scrambled tofu, or anything with an eggy texture.
so what's the deal with all this freezing and squeezing? are the people who do this living in places that don't have a wide range of tofu consistancies available to them?