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Gently heat 1-2 tbsp of sesame oil/any oil of choice in a pan. Pan-fry silken-firm/firm tofu slices until golden brown on both sides (flipping half way).
Optional: coat the tofu slices lightly in corn flour for a more crisp and golden texture. If using silken-firm tofu, it is recommended to wrap the block between kitchen towels (placing a small saucepan on top) and let it sit for 10-15 minutes to drain out the excess water. Then pat tofu dry with clean kitchen towels and slice it.
Remove the tofu and set aside. In the same pan, stir in 1 tbsp sesame oil, ½ onion (sliced), 3-4 cloves of garlic (minced), grated ginger, 1-2 tbsp red curry paste, and 1-2 tbsp sriracha/hot sauce.
Stir it together and once fragrant, add 250-300 ml coconut milk, then stir in 1-2 tsp brown sugar, 1-2 tbsp light soy sauce, and the juice of ½ - 1 lemon or lime (adjust according to preference, adding more for zing).
Once simmering, add back your cooked tofu. Garnish with scallions and sesame seeds, serve over rice and enjoy.