Toss the pressed tofu cubes in a shallow bowl with the cornstarch and salt until every side is evenly coated.

Pulse the chiles, shallots, garlic, and ginger in a food processor until finely minced.

Heat the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, pan-fry the tofu cubes, flipping them every 2 minutes, until they are golden brown and crisp on all sides. Transfer the tofu to a paper towel–lined plate to drain, ensuring you do not cover them so they remain crunchy.

In the same pan with the remaining oil, sauté the minced chile mixture over medium heat until aromatic and the shallots have softened.

Add the soybean paste, water, sugar, and ketchup to the pan. Stir until the paste is fully incorporated and the sugar has dissolved. Gently stir in the mashed silken tofu, then increase the heat to medium-high and bring the liquid to a boil.

Whisk the remaining cornstarch and water together in a small bowl to create a slurry. Pour the slurry into the boiling sauce and stir constantly until the mixture thickens and turns glossy.

Fold the pan-fried tofu into the sauce, tossing gently to ensure every cube is well-coated. Cook just long enough to heat the tofu through, then remove from the heat.

Garnish with chopped cilantro and serve immediately while the tofu is still hot and the sauce is thick.