Wrap the super firm tofu in a clean towel, gently pressing to remove excess moisture. Cut the tofu into ¾ to 1-inch cubes and set aside.

Heat 2 tablespoons of canola or vegetable oil in a non-stick or cast iron pan over medium-high heat. Carefully add the tofu cubes in a single layer and fry until golden brown, about 3 minutes on each side. Transfer to a plate and set aside.

In the same skillet, lower the heat slightly and add 1 tablespoon of coconut oil. Allow it to melt, then add thinly sliced shallots and sauté for 4-5 minutes until soft. Stir in the minced ginger and cook for an additional 30 seconds.

Pour in 1 can of coconut milk, 2 tablespoons of sambal oelek, and 1 tablespoon of red curry paste. Add coconut or brown sugar, and salt to taste, stirring well. Let simmer for 3-4 minutes until thickened.

Turn off the heat, and gently fold the fried tofu back into the creamy coconut sauce, ensuring all pieces are coated. Transfer to a serving dish.

Garnish with sliced scallions, red pepper flakes, and toasted sesame seeds. Serve immediately with jasmine rice or steamed veggies.