Wrap the super firm or firm tofu in a clean kitchen towel, pressing gently to remove excess moisture. Cut into 3/4 to 1-inch cubes and set aside.

Heat a non-stick skillet over medium-high heat, adding enough oil to coat the bottom. Place tofu cubes in a single layer, frying for about 3 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate.

In the same skillet, reduce heat to medium and add coconut oil. Allow it to melt, then add sliced shallots and sauté for 4-5 minutes until softened. Add minced ginger and cook for another 30 seconds until fragrant.

Pour in coconut milk, sambal oelek, and red curry paste, stirring to combine. Add a pinch of salt and sugar, bringing to a gentle simmer for 3-4 minutes until the sauce thickens slightly.

Gently fold the fried tofu back into the sauce, ensuring each piece is well-coated. Adjust seasoning with more salt or sugar if needed, letting it simmer together for another 2-3 minutes.

Transfer to a serving dish, garnishing with scallions, red pepper flakes, and toasted sesame seeds. Serve with jasmine rice and seasonal vegetables.