Begin by pressing the tofu blocks to remove excess moisture, then slice into 3/4 to 1-inch cubes.

Heat 2 tablespoons of canola or vegetable oil in a non-stick pan over medium-high heat and fry tofu cubes until golden brown, about 3 minutes per side.

In a large skillet, heat 1 tablespoon of coconut oil and sauté sliced shallots for 4-5 minutes, then add minced ginger for another 30 seconds to 1 minute.

Pour in coconut milk, sambal oelek, red curry paste, and coconut or brown sugar. Season with kosher salt, stir and simmer for 3-4 minutes.

Turn off the heat and gently fold in the fried tofu cubes until well coated. Adjust seasoning as needed.

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