Standard tofu procedure:
Drain- dump out the water in the container.
Press- place the block on several layers of paper towels on a plate. Put more paper towels on top, another plate, and any handy heavy item. A couple of cans of vegetables or a skillet will do. Leave it there anywhere from 15 minutes to a couple hours, checking it occasionally and changing out the towels if they're completely soaked through. I always follow this procedure unless I'm using silken tofu in a blended application such as a dip or dressing. If you plan to press tofu often, I'd recommend going to cloth towels, because it uses up an unconscionable amount of paper towels.
Freeze- you can freeze it just until thoroughly frozen, but I'm not sure how long that takes with a whole block, so I'd recommend overnight. You can also just store it in the freezer as long as you want until you're ready to use it, following ordinary precautions against freezer burn. When it freezes, it will turn a light beige-brown color. Don't worry, it's fine.
I'd thaw before marinating. I don't think it'll soak up much while frozen.
I found this out the hard way-- If you want to glaze your tofu rather than marinate it, don't use frozen tofu. Frozen/thawed tofu is like a sponge-- it WILL soak up any liquid you put on it, so a glaze won't stay properly on the surface.