OK, so I need to ask more stupid questions!
I bought firm tofu and tried it in a stirfry last night - marinated it first in soy and ginger - and it tasted ok, but still not what I've had in restaurants. It also fell apart, I ended up with a soggy tofu mush (like wet scrambled eggs) in the bottom of my bowl. Maybe I'm still not getting the right sort of tofu - I see now you've all said EXTRA firm.
When you stir fry it, do you treat it like meat and brown it all over then set aside while you cook the vegies then throw it back in? or what? I want to perservere and get this right!