Cook the jasmine rice according to the package instructions, typically bringing water to a boil and simmering for about 15 minutes until tender.

Preheat your oven to 400°F (200°C). Drain and press the extra firm tofu to remove excess moisture, then cut it into cubes.

Toss the tofu with 1 tablespoon of oil, soy sauce, and cornstarch until coated, then spread on a parchment-lined baking sheet.

Bake the tofu for about 20 minutes, checking halfway through to give a gentle toss.

In a skillet, heat the remaining oil over medium heat. Add the diced shallot, sauté for 1-2 minutes until translucent.

Stir in minced ginger and garlic, continuing to sauté for another minute until fragrant.

Pour in coconut milk, additional soy sauce, maple syrup, and paprika, stirring well to simmer for 3-5 minutes until thickened.

Add crispy tofu into the pan with the sauce, squeeze in fresh lime juice, and stir gently to coat.

Serve over jasmine rice, garnished with chopped cilantro.