Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Press tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.
Heat canola or vegetable oil in a large skillet over medium high heat and sprinkle tofu with a pinch of kosher salt.
Add tofu to the hot pan in a single layer and cook without moving until bottoms are golden, about 4 to 6 minutes.
Flip tofu pieces and brown the other sides until crisp, then transfer to a paper towel lined plate.
In the same skillet, melt coconut oil over medium heat and add thinly sliced shallots, sautéing until translucent.
Stir in minced ginger and cook for 30 seconds until fragrant.
Add red curry paste and sambal oelek, stirring to coat the aromatics for about 1 minute.
Pour in canned coconut milk, whisk in coconut or brown sugar, ground coriander if using, and kosher salt.
Simmer the sauce gently for 3 to 5 minutes until slightly thickened and glossy.
Return crispy tofu to the skillet, toss to coat evenly, and cook for another 1 to 2 minutes.
Taste and adjust seasoning with more salt, sugar, or sambal as needed.
Serve topped with scallions, toasted sesame seeds, and optional red pepper flakes.

Use super firm or firm tofu for the crispiest exterior. Store leftovers in an airtight container for up to three days.