How does boiling impact the texture of tofu? For years, we've been making pasta sauce that incorporates extra firm tofu. To prepare the tofu for crumbling we follow this procedure:


cut tofu into pieces
cover with water
bring to boil
drain
mash with potato masher
squeeze out water by wrapping in towel and twisting
add to tomato sauce


How does boiling affect the change in the texture of the tofu?
Ah, so the question is "Why does boiling the tofu change its texture?". Answer: it doesn't. Try doing this recipe without boiling the tofu, I think you will find it is pretty much the same. I think if the boiling serves any purpose at all it is to remove any last remnant of taste from the tofu. I don't mash tofu often, but when I do, I never boil it and I've never had a problem.