Begin by pressing super firm or firm tofu to remove excess moisture. Wrap the tofu in a kitchen towel and place a heavy object on top for about 15 minutes. Cut the tofu into ¾ to 1-inch cubes.

Heat a large skillet over medium-high heat and add enough canola or vegetable oil to cover the bottom. Once the oil is shimmering, gently add the tofu cubes and fry for about 3 minutes on each side until golden brown and crispy. Drain on paper towels.

In a separate pan, heat 1 tablespoon of coconut oil over medium heat. Add the sliced shallots and sauté for 3-4 minutes until soft. Stir in the minced ginger and cook for an additional minute.

Add 1 can of coconut milk, sambal oelek, red curry paste, coconut sugar, and ground coriander to the sautéed shallots and ginger. Stir and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.

Carefully add the crispy fried tofu into the sauce, gently folding to coat each cube. Simmer for an additional 2 minutes.

Once combined, remove from heat. Plate and garnish with scallions, red pepper flakes, and toasted sesame seeds. Serve with jasmine rice or your favorite side.