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question about recipe calling for boiling tofu in water

I know about

- freezing tofu for texture changes
- pressing tofu to remove excess liquid

but I recently made a recipe (from Real Vegetarian Thai by Nancy
McDermott) that called for cutting tofu into cubes and putting it in a
large quantity of boiling water for a minute then draining it before
adding it to the rest of the dish I was preparing. Does anybody know
what this boiling step did?