Prepare the Tofu: Remove the blocks of tofu from the package, gently squeezing out excess moisture. Slice into 3/4 to 1-inch cubes for a crispy texture.

Heat the Oil: Heat a large non-stick or cast iron pan over medium-high heat. Add 2 tablespoons of oil and let it warm up to get the perfect fry.

Fry the Tofu: Transfer the tofu cubes to the pan, sprinkling a small pinch of salt over them. Fry until the bottom is golden brown, about 3 minutes.

Flip and Repeat: Flip the tofu cubes and pan fry until the other side is golden brown, adding another pinch of salt. Transfer to a plate and repeat with remaining tofu.

Cook the Shallots: In a large skillet, heat 2 tablespoons of coconut oil over medium to medium-low heat. Add the thinly sliced shallots, cooking for about 4 to 5 minutes while stirring frequently.

Add the Ginger: Mix in the minced ginger and cook for 30 seconds to 1 minute until fragrant.

Create the Sauce: Add the coconut milk, sambal oelek, red curry paste, sugar, coriander, and salt to the skillet. Stir and let simmer for 3 to 4 minutes.

Combine and Serve: Turn off the heat and gently fold in the fried tofu, coating each piece with the sauce. Adjust seasoning with salt or sugar if necessary, then transfer to a serving dish.