You can freeze and thaw it, but if you need it right away and don't have time to go through all that, then you can press it to get the liquid content significantly lower.
To press tofu, first remove it from the store packaging, give it a quick rinse under cold water, then blot dry. Next, wrap it in a lint-free towel, such as the old-fashioned "flour sack" type of kitchen towel.
Place the towel-wrapped tofu on a cake or cookie cooling rack above a pan to catch drips. Place a small cutting board atop the wrapped tofu, and a heavy weight (such as a brick or a 2-pound can of something, such as beans or coffee) on top of that.
Leave it sit for at least 2 hours, (longer if you started with soft tofu). When it is no longer dripping, you are done, and it is ready for your recipe.
The main thing that freezing and thawing does is to alter the texture and make the tofu chewier.