Press the tofu to remove excess moisture and cut it into cubes of about ¾ to 1 inch.

Heat oil in a non-stick pan over medium-high heat. Fry the tofu cubes until golden brown and crispy, about 3 minutes on each side.

In a new skillet, heat coconut oil and sauté diced shallots until soft. Add minced ginger and cook for another minute.

Stir in canned coconut milk, sambal oelek, red curry paste, coconut sugar, ground coriander, and salt. Simmer for 3-4 minutes.

Gently add the fried tofu to the creamy sauce, coating each piece evenly, and let simmer for another 2 minutes.

Transfer to a serving dish and garnish with scallions, red pepper flakes, and sesame seeds. Serve with jasmine rice.