I am definitely also on team firm/crispy. When it’s just some soggy cubes I’m not very happy about it.
Also a big part for making it really great is that often on the day before I already slice it into cubes and then pre-marinate them and leave them over night. Helps to tune the flavor of the tofu more to what you want to make with it.
Yes, and it’s a great way to not waste any food. And with time you just get to know what could maybe go together well