Prepare the Tofu

1. Press the Tofu: Start by draining your tofu and pressing it to remove excess moisture. This is key to getting that crisp, golden texture when cooking. Place the tofu between two paper towels or a clean kitchen towel, then press with a heavy object (like a skillet) for about 10 minutes.
2. Cube the Tofu: Once pressed, cut the tofu into 1-inch cubes. This size will allow the tofu to cook evenly and absorb the sauce.
3. Season the Tofu: In a bowl, toss the tofu cubes with olive oil, salt, pepper, garlic powder, and paprika. Ensure each piece is coated well with the seasoning.

Cook the Tofu

1. Heat the Pan: In a large skillet or wok, heat the olive oil over medium-high heat.
2. Cook the Tofu: Once the oil is hot, add the seasoned tofu cubes. Cook for 5-7 minutes, turning occasionally until the tofu is golden and crispy on all sides. Once cooked, remove the tofu from the skillet and set it aside.

Make the Coconut Sauce

1. Simmer the Sauce: In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute, or until fragrant.
2. Add Coconut Milk: Pour in the coconut milk, soy sauce, lime juice, and maple syrup. Stir well to combine.
3. Season the Sauce: Add the chili flakes (adjust to your preferred spice level) and let the sauce simmer for 5-7 minutes, stirring occasionally. The sauce should thicken slightly.
4. Taste and Adjust: Taste the sauce and adjust the seasoning if necessary. You may want to add a touch more soy sauce for saltiness or a bit more lime juice for acidity.

Combine Tofu and Sauce

1. Add Tofu Back: Return the crispy tofu cubes to the skillet, stirring gently to coat the tofu in the coconut sauce. Let it simmer for an additional 3-5 minutes, allowing the tofu to absorb the flavors of the sauce.
2. Garnish and Serve: Sprinkle fresh cilantro on top before serving. Serve hot over rice, quinoa, or steamed vegetables for a complete meal.