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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, 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.
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, a knob of ginger, grated, 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 juice of ½ - 1 lemon or lime.
Once simmering, add back your cooked tofu.
Garnish with scallions & sesame seeds, serve over rice.