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Cook the rice according to package directions.
Preheat the oven to 400F and prepare a baking sheet with parchment.
To a bowl, toss the tofu in one tablespoon of the oil, soy sauce and cornstarch until evenly coated. Bake for 20 minutes, until crispy.
In the meantime, to a pan over medium heat, add the other tablespoon of oil, shallot, ginger and garlic. Saute for 1 to 2 minutes, until fragrant. Pour in the coconut milk, soy sauce, maple syrup and paprika, and stir.
Now add the cooked tofu, and lime juice. Finish with a handful of chopped cilantro. Serve with rice, as desired.