Press the firm tofu to eliminate excess moisture, then cut into 3/4 to 1-inch cubes.

In a non-stick pan, heat 2 tablespoons of canola or vegetable oil over medium-high heat and fry tofu cubes for about 3 minutes per side until golden brown.

In a large skillet, melt 2 tablespoons of coconut oil over medium-low heat; add finely chopped shallots and sauté for 4-5 minutes.

Stir in minced ginger and sauté for an additional minute.

Pour in canned coconut milk, sambal oelek, red curry paste, and sugar; stir and season with kosher salt, then simmer for 3-4 minutes.

Remove from heat and fold in crispy tofu cubes until evenly coated.

Sprinkle with toasted sesame seeds, sliced scallions, and red pepper flakes before serving.