When you remove the blocks of tofu from the package, the tofu should feel very dense. If the tofu has been sitting in a lot of liquid, pat the blocks of tofu with a towel. Then, slice the tofu into 1-inch cubes.

Heat a large non-stick pan with 2 tablespoons of oil over medium-high heat. Transfer the tofu pieces to the pan. If you can’t fit all the tofu pieces at once, cook them in batches. Sprinkle ¼ teaspoon of salt over the tofu.

Pan fry the tofu until the bottom side is golden brown, about 3 minutes. Flip them over to another side and pan fry the tofu until golden brown. Sprinkle another ¼ teaspoon of salt over the tofu pieces. I usually pan fry just 4 sides of the tofu, though I fried all 6 for the photos that you see in the post. Each time you flip the tofu over, sprinkle another ¼ teaspoon of salt over the tofu, until you’ve sprinkled 1 teaspoon of kosher salt total.

Once you’ve fried at least 4 sides of the tofu, turn off the heat.

Heat 2 tablespoons of coconut oil in a large skillet over medium to medium-low heat. Add the shallots and cook them for about 4 to 5 minutes, stirring frequently to prevent them from burning. The shallots should be quite soft at this stage. Next, add the minced ginger and cook for 30 seconds to 1 minute, until fragrant.

Add the coconut milk, sambal oelek, red curry paste, coriander, salt, and sugar to the pan. Increase the heat to medium-high and let the sauce simmer for 3 to 4 minutes.

Turn off the heat. Add the fried tofu to the pan and stir to coat the tofu pieces with the sauce. Transfer the tofu to a serving dish. Garnish with scallions, red pepper flakes, and toasted sesame seeds, if you like. Serve the tofu with jasmine rice and a side of vegetables like roasted asparagus or blanched broccoli.