Begin by pressing the tofu to remove excess moisture; wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes. Once pressed, cut the tofu into ¾ to 1-inch cubes.

In a non-stick pan, heat about 2 tablespoons of oil over medium-high heat until shimmering. Carefully add the tofu cubes to the pan in a single layer, ensuring they are not overcrowded. Fry them for about 3-4 minutes per side until golden brown and crispy.

While the tofu is frying, heat 1 tablespoon of coconut oil in another skillet over medium heat. Add the diced shallots, sautéing for 3-4 minutes until translucent. Stir in the minced ginger and cook for an additional minute.

Once the aromatics are ready, pour in the canned coconut milk, sambal oelek, red curry paste, coconut sugar, and a pinch of salt. Stir well and let it simmer for 3-4 minutes.

Gently add the crispy tofu cubes into the simmering sauce, ensuring each piece is well-coated. Allow it to simmer for an additional 2 minutes.

Transfer the dish to a serving platter. Garnish with chopped scallions, red pepper flakes, and toasted sesame seeds.