Begin by rinsing 1 cup of jasmine rice under cold water until the water runs clear. In a pot, combine the washed rice with 2 cups of water and bring to a boil over medium-high heat. Once boiling, cover the pot, reduce heat to low, and let it simmer for about 15 minutes. Afterward, remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.

Preheat your oven to 400°F (200°C) while preparing your tofu. Line a baking sheet with parchment paper.

Cut an 18 oz block of extra firm tofu into bite-sized cubes and press it gently to remove excess moisture. Toss with 1 tbsp of avocado oil, 2 tbsp of soy sauce, and 1 tbsp of cornstarch until evenly coated. Spread onto the prepared baking sheet and bake for 20 minutes.

While the tofu is baking, heat an additional tbsp of avocado oil in a medium skillet over medium heat. Add 1 chopped shallot, 1 tbsp of minced ginger, and 3 minced garlic cloves, sautéing for 1-2 minutes.

Pour in a 13.5 oz can of coconut milk, along with 1 tbsp of soy sauce, 1 tsp of maple syrup, and 1 tsp of paprika into the skillet. Cook for 3-4 minutes until warmed through and slightly thickened.

Once the tofu is crispy, gently fold it into the skillet with the coconut sauce. Squeeze the juice of 2 limes over the mixture and stir gently to coat all the tofu cubes. Simmer together for 1-2 minutes.

To serve, scoop a portion of jasmine rice onto each plate. Top with the Coconut Lime Tofu mixture, garnish with fresh cilantro and lime wedges.