As already mentioned, you can change the texture of firm tofu to be even firmer by pressing the water out of it. Put between paper or clean kitchen towels and put a weight on top.
You also can freeze sliced firm tofu. When it thaws, lot of the water comes out of it and texture is evern firmer.
Then marinate or brush with soy, chopped ginger and/or garlic, chives, whatever you like. Stir fry.

I make a similar dish with corn and red bell peppers, lots of sage, plus scallops, stir fried.