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If using silken-firm tofu, wrap the block between kitchen towels and place a small saucepan on top. Let sit for 10-15 minutes to drain excess water, then pat dry with clean kitchen towels and slice.
Optionally coat tofu slices lightly in corn flour for a crispier texture.
Gently heat 1-2 tbsp sesame oil in a pan and pan-fry tofu slices until golden brown on both sides, flipping halfway through.
Remove tofu and set aside.
In the same pan, add 1 tbsp sesame oil, sliced onion, minced garlic, grated ginger, red curry paste, and sriracha. Stir together until fragrant.
Add 250-300 ml coconut milk and stir.
Add brown sugar, light soy sauce, and juice of ½ - 1 lemon or lime. Adjust citrus to taste.
Once simmering, add the cooked tofu back to the pan.
Garnish with scallions and sesame seeds.
Serve over rice and enjoy.