Is extra firm tofu better than firm?

I'm curious, when it comes to tofu, is there really a discernible difference between extra firm and just firm? Is extra firm tofu truly superior in terms of texture, flavor, or even versatility in the kitchen? Is it worth seeking out specifically for certain recipes, or is firm tofu just as good for most purposes? I'd love to hear your thoughts on the matter and whether or not you think there's a noticeable advantage to opting for the extra firm variety.