Do you use firm or soft tofu for mapo tofu?

Excuse me, could you clarify for me? I'm curious about your preference when it comes to preparing mapo tofu. Do you opt for the firm, almost custard-like tofu that holds its shape well or do you prefer the softer, more delicate version that easily absorbs the flavors of the spicy sauce? Each type of tofu brings a unique texture to the dish, so I'm eager to hear your thoughts on which one you prefer and why.