Prepare Tofu:
Drain the tofu and pat it dry if necessary. Slice it into 1-inch cubes.
Pan Fry Tofu: 2. Heat 2 tablespoons of oil in a non-stick pan over medium-high heat. Place the tofu cubes in the pan, working in batches if needed. Sprinkle ¼ teaspoon of salt over the tofu. 3. Fry the tofu until golden on each side, flipping as necessary. Sprinkle additional salt (about ¼ teaspoon per flip) until all sides are fried and you’ve used 1 teaspoon of salt. Remove tofu from heat.
Cook the Sauce: 4. In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add the shallots and cook for 4 to 5 minutes, stirring often, until soft. 5. Stir in the minced ginger and cook for about 30 seconds. 6. Pour in the coconut milk, sambal oelek, red curry paste, coriander (if using), salt, and sugar. Increase heat to medium-high and let the sauce simmer for 3 to 4 minutes. 7. Turn off the heat and stir in the fried tofu, ensuring each piece is coated in the sauce.
Serving: 8. Serve the tofu with jasmine rice and your choice of vegetables, such as roasted asparagus or blanched broccoli. Garnish with scallions, red pepper flakes, and toasted sesame seeds.