Press the tofu to remove excess moisture and cut it into cubes.

Heat canola or vegetable oil in a pan over medium heat. Add the cubed tofu and cook until golden brown, seasoning with kosher salt.

Sauté shallots and minced ginger in another pan with coconut oil until fragrant.

Mix in the coconut milk, sambal oelek, red curry paste, and coconut or brown sugar, stirring well.

Simmer the mixture then add the cooked tofu. Cook for a few more minutes.

Taste your creation and adjust seasoning if needed. Serve hot.