I use this homemade red curry paste mentioned above, but you can use any favorite store-bought paste as well.
In the meantime, prepare the other ingredients, arranging in "neighborhoods" on a large platter (see photos), include the tofu on the platter.
Make the dressing by combining the cashew milk, curry paste, lime juice, and sugar in a jar. Add a pinch of salt, shake well, and adjust to taste.
*Crispy Fried Shallots: Peel and slice shallots paper thin, a small pile of them. Transfer to a small saucepan, cover with sunflower oil by 1/4-inch, and cook over low-medium heat until the shallots are deeply golden. Remove from heat, strain the oil off into a jar, and set aside. Place the shallots on a paper towel and allow them to cool and crisp, sprinkle with a bit of salt.
**1 cup cashews/2.5 cups water - Blend in high-speed blender until silky and creamy.