Remove the tofu from its package. If using super firm tofu, it should feel dense and may only require patting dry. Slice the tofu into 1-inch cubes.

For extra-firm tofu, press it first by wrapping it in paper towels or a muslin cloth. Place the wrapped tofu on a plate and weigh it down with a stack of plates or a small pan. Let it sit for 20 minutes to remove excess moisture before slicing into cubes.

Heat 2 tablespoons of oil in a large non-stick pan over medium-high heat. Add the tofu pieces, working in batches if necessary to avoid overcrowding the pan. Sprinkle 1/4 teaspoon of salt over the tofu.

Pan fry the tofu for about 3 minutes on one side until golden brown. Flip to another side and repeat, sprinkling 1/4 teaspoon of salt each time. Continue frying on at least 4 sides of the tofu until crispy and golden. Total salt used should be about 1 teaspoon. Remove from heat and set aside.

Heat 2 tablespoons of coconut oil in a large skillet over medium to medium-low heat. Add the sliced shallots and cook, stirring frequently, for 4 to 5 minutes until softened.

Add the minced ginger and cook for 30 seconds to 1 minute, until fragrant.

Stir in the coconut milk, sambal oelek, red curry paste, coriander (if using), salt, and sugar. Increase the heat to medium-high and let the sauce simmer for 3 to 4 minutes.

Turn off the heat. Add the fried tofu to the skillet and stir to coat the tofu evenly with the sauce. Transfer to a serving dish.

Garnish with scallions, red pepper flakes, and toasted sesame seeds, if desired. Serve hot with jasmine rice and a side of vegetables like roasted asparagus or blanched broccoli.