I was afraid that it might freeze like tofu, too, but it held up well. It was a pressed dry paneer, sliceable, the kind that's good for frying. I cut it into cubes for mattar paneer, and I also add sliced mushrooms. Sometimes I fry it first, but lately I have been just adding it in at the end of cooking just to get it hot, and adding a bit more almond flour to the sauce.
By "no loss of quality", I mean that it seemed the same as fresh paneer. I was afraid that it might turn crumbly, or else rubbery, or even both, as some Swiss I have frozen has done; but it came through just fine.
The batch of paneer that I made on Sunday was boiled for a couple of minutes, instead of being brought just to the boil. I drained it and pressed it at 1 psi for a half hour, then increased to 2 psi for another 2 hours, then removed it from the press as I needed the press for another cheese. I let it sit on the counter on a cutting board for a few hours until I cooked dinner, during which time it seemed to dry out a bit more. The texture was quite like chicken, and the cubes didn't even round their corners in cooking and stirring. It has held up nicely to re-heating, unlike previous batches that seem to crumble with handling.