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Cut the tofu into 4 equal slabs and wrap each in plastic wrap. Place in the freezer until frozen, at least several hours, or overnight.
Remove the tofu from the freezer and let thaw.
Once it is thawed, squeeze or press as much water as you can out of the tofu, then crumble it into a bowl.
Sprinkle the soy sauce over the tofu and season with salt and pepper to taste. Mix well.
In a small bowl, combine the flour and baking powder. Add 1 tablespoon of the oil and the water and stir until the mixture forms a paste. Add the paste to the tofu, mixing well. Divide the mixture into 8 portions, then wet your hands and shape each one into a disk.
Cut sixteen 4-inch squares of waxed paper, lay out on a work surface, and sprinkle each one with flour. Place the tofu disks on 8 of the squares, cover each one with another square, and press until flat. Freeze the patties, with the waxed paper still in place, for at least 30 minutes.
Remove the waxed paper from the patties. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the patties, in batches, and brown on both sides. Keep the first batch of cooked patties warm in a low oven while you cook the rest. Serve hot.