Can I freeze tofu?

I'm curious about the culinary potential of tofu. Specifically, I'm wondering if it's possible to freeze tofu for later use. I've heard that freezing can sometimes alter the texture and taste of foods, so I'm hesitant to give it a try. Could you provide some insights on whether or not tofu is suitable for freezing, and if so, are there any tips or best practices to ensure that it maintains its quality? I'm eager to learn more about this topic and how it might impact my cooking.