Cook jasmine rice according to package instructions, rinsing under cold water. Combine with water in a pot, bring to a boil, reduce heat to low, and simmer covered for about 15 minutes.

Press the tofu to remove excess moisture for about 10 minutes, then cut into bite-sized cubes.

In a skillet, heat avocado oil over medium heat. Add sliced shallots and sauté until translucent, then add minced garlic and grated ginger.

Add cubed tofu to the skillet, sprinkle with cornstarch, and cook undisturbed until golden brown, then turn to crisp the other side.

Pour in coconut milk, soy sauce, maple syrup, paprika, and lime juice, simmer until sauce thickens.

Serve by spooning jasmine rice onto plates, top with coconut lime tofu and sauce. Garnish with fresh cilantro.