Begin by cooking the jasmine rice according to the package instructions, typically simmering it in a pot with water for about 15 minutes until fluffy.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

While the oven is heating, drain and press the extra firm tofu to remove excess moisture.

In a bowl, toss the tofu cubes with avocado oil, soy sauce, and cornstarch until evenly coated.

Spread the cubed tofu evenly on the lined baking sheet and place it in the preheated oven. Bake for 20 minutes, flipping halfway through.

In a medium pan, heat a tablespoon of avocado oil over medium heat, then add finely chopped shallot, ginger, and minced garlic, sautéing for 1-2 minutes.

Stir in the coconut milk, additional soy sauce, maple syrup, and paprika into the pan. Allow the mixture to simmer for 3-4 minutes.

Once the sauce has thickened, gently add the baked tofu cubes to the pan along with lime juice.

To serve, spoon the fluffy jasmine rice onto plates and top generously with the Coconut Lime Tofu mixture. Garnish with fresh cilantro and lime wedges.