Begin by preparing jasmine rice according to package instructions, typically using a 1:1.5 rice-to-water ratio. Once the water reaches a boil, reduce the heat to low, cover, and let it simmer for about 12–15 minutes. After cooking, remove from heat and let it rest for an additional 5 minutes before fluffing with a fork.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking. This ensures the tofu can crisp up beautifully without making a mess.

Cube the extra firm tofu into bite-sized pieces and toss them in a large bowl with avocado oil, soy sauce, and cornstarch. Ensure each piece is evenly coated, which will help achieve that perfect crispy texture.

Place the coated tofu onto the prepared baking sheet in a single layer, and bake for 20 minutes. Halfway through, flip the tofu using a spatula to ensure all sides become golden and crispy.

While the tofu is baking, heat the remaining avocado oil in a medium pan over medium heat. Add finely chopped shallot, ginger, and garlic, cooking for about 1–2 minutes until fragrant.

In the same pan, pour in coconut milk, adding any remaining soy sauce, maple syrup, and paprika. Stir well and let the mixture simmer for about 3–4 minutes until slightly thickened.

Once the tofu is baked, carefully add it directly into the coconut sauce, squeezing fresh lime juice over the top. Gently stir to combine and let it simmer together for another 1–2 minutes.

To serve, spoon a generous portion of jasmine rice onto plates and top it with the Coconut Lime Tofu mixture. Finish by garnishing with lime wedges and fresh cilantro.