Begin by pressing the extra-firm tofu to release any excess moisture. Cut it into cubes. Heat 2 tablespoons of oil in a pan over medium heat, and cook the tofu until golden and crisp—about 8-10 minutes. Remove it from the pan and set aside.

In the same pan, add minced garlic and grated ginger, sautéing until fragrant—approximately 1-2 minutes.

Add 1 tablespoon of chili paste, 1 tablespoon of soy sauce, and 1 cup of coconut milk to the pan. Bring this mix to a gentle simmer, stirring occasionally for about 5 minutes.

Return the crispy tofu to the pan, gently coating each piece in the sauce. Let it simmer slightly for another 2-3 minutes.

Squeeze in the juice of half a lime for freshness. Serve immediately over rice or alongside veggies.