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Preheat the oven to 400 degrees F. Line a baking sheet with a rimmed cooling rack. This helps all sides of the tofu get nice and crispy!
Tear the tofu into bite-size nugget pieces. Toss with 2 tablespoons of olive oil, salt, and starch, tossing well until coated but taking care not to crumble the tofu. Alternatively, you can cube the tofu. Place in the oven and bake for 15 minutes, then flip and cook another 10 minutes.
In a large skillet, heat the remaining tablespoon of olive oil. Add the shallot and ginger and cook, stirring often, until lightly browned, about 5 minutes.
Add the curry paste and the spices (cumin, ginger, paprika, garlic powder, onion powder, cayenne pepper) and cook another minute, stirring constantly to toast. Add the soy sauce, lime, sugar, and coconut milk. Whisk together until very smooth, then reduce heat to low and cook until thick and slightly reduced, about 10 minutes.
Add the cooked tofu to the sauce and stir to coat. Cook another minute or two until heated through. Serve with cooked rice and garnish with scallions and cilantro.