I'm making this for the first time in a looooong time and completely forgot what I used to use. I usually use firm tofu for kimchi stew, but I think for mabo tofu it should be a little softer, no? Or would using a medium firm cause it crumble up too much? And does mabo tofu have diced onions in it? Gah, it's been such a long time since I've either made it or had some in a restaurant!