Wrap the firm or super firm tofu in a clean kitchen towel and press to remove excess moisture for about 10 minutes. Cut into 3/4 to 1-inch cubes.

Heat oil in a skillet over medium-high heat. Add tofu cubes in a single layer and fry for approximately 3 minutes on each side until golden brown. Remove from skillet and drain on paper towels.

In the same skillet, reduce heat and melt coconut oil. Add shallots and sauté until soft and translucent, about 4–5 minutes. Stir in ginger and cook for 30 to 60 seconds.

Pour in coconut milk, stir in sambal oelek, red curry paste, coconut sugar, and optional coriander. Bring to a gentle simmer for about 3–4 minutes.

Fold crispy tofu into the sauce and cook for another 2 minutes on low heat until heated through.

Serve hot, garnished with scallions, red pepper flakes, and sesame seeds. Enjoy with steamed jasmine rice.