Is mapo tofu firm or extra firm?

I'm curious, when it comes to mapo tofu, what texture do you prefer? Is it the firmness that gives it a satisfying bite, or do you go for the extra firm version that packs even more of a punch? I'm asking because I've heard differing opinions on the matter, and I'm eager to understand the nuances that might sway someone towards one texture over the other. Do you have a personal preference, or is it more of a situational choice based on the dish it's paired with?