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Usually just heated through - although I've never had it go rubbery! And when it is something like a laksa where the fried tofu puffs absorb all the lovely broth, I tend to put them in quite early.

50 minutes! Wow! I have never cooked tofu so long!

What type of tofu was used?  Silken (soft), squeezable silken, medium, Chinese style firm, already grilled?  I've not had problems with tofu going rubbery, however I do not normally use Chinese style firm. 

When medium tofu is cooked, it normally becomes lighter in texture and fluffier.  The more you cook, it becomes more so.  This does not apply to silken tofu though.