Remove the tofu from its packaging and wrap it in a kitchen towel. Place a heavy object on top to press out excess moisture for about 15 minutes.

Cut the tofu into ¾ to 1-inch cubes, ensuring they are evenly sized for uniform cooking.

Heat 2 tablespoons of canola or vegetable oil in a non-stick pan over medium-high heat.

Carefully add the tofu cubes and fry for about 3 minutes per side until golden brown and crispy.

Transfer the fried tofu to a plate lined with paper towels to absorb excess oil.

In a skillet, melt 1 tablespoon of coconut oil over medium heat.

Add the thinly sliced shallots and sauté for 4-5 minutes until soft and translucent.

Incorporate the minced ginger, cooking for an additional 30 seconds to release its fragrance.

Pour in one can of full-fat coconut milk, sambal oelek, red curry paste, sugar, ground coriander, and diamond crystal kosher salt. Stir and bring to a simmer over medium heat.

Let it cook for 3-4 minutes until the sauce thickens slightly.

Once thickened, turn off the heat and gently add the crispy tofu back into the skillet. Stir to coat the tofu with the sauce.

Transfer the dish to a serving plate, adjusting seasoning as needed.

Garnish with freshly chopped scallions, red pepper flakes, and toasted sesame seeds. Serve immediately.