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Heat coconut oil in a skillet on medium-high. Add tofu crumbles and cook for 10-12 minutes until crispy. Add garlic, ginger powder, white pepper, and smoked paprika. Cook for another minute.
In a jar, shake coconut aminos, water, vegetable bouillon, vegan oyster sauce, lime juice, and cornstarch. Pour half onto the crispy tofu. Once absorbed, pour the rest and cook for 2-3 minutes. Off heat, stir in sesame oil and sesame seeds. Remove from the pan and set aside.
In the same pan, heat coconut oil on medium. Add the curry paste, ginger, lime zest, and curry powder and cook for 2-3 minutes. Add the coconut milk, broth, coconut aminos, and brown sugar. Simmer gently for 5-7 minutes until warmed through. Remove from heat and squeeze in the lime juice.
Build the bowls with rice, crispy tofu, curry broth, cucumbers, sesame seeds, and scallions.