Rinse 1 cup jasmine rice under cold water until the water runs clear. Combine the rinsed rice with 1 1/4 cups water in a covered pot, bring to a boil, then reduce heat to low and simmer for 12–15 minutes until water is absorbed.

Press the tofu for 15–30 minutes, then cube and toss with cornstarch to coat evenly.

Heat avocado oil in a skillet over medium-high heat. Add tofu cubes in a single layer and fry until golden and crisp on at least two sides.

Reduce heat to medium, add shallot, ginger, and garlic. Sauté until fragrant and shallot softens, about 1–2 minutes.

Pour in coconut milk, soy sauce, maple syrup, paprika, and the juice of 2 limes. Stir and let simmer for 3–5 minutes until it thickens slightly.

Return crispy tofu to the pan and gently stir until coated in the sauce. Simmer for another 1–2 minutes.

Taste the dish and adjust seasoning with salt or extra lime if necessary. Serve over the jasmine rice and garnish with chopped cilantro.