• Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
  
• Wash and dry all produce. 
• Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and add lemongrass, then reduce heat to low. 
• Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Separate bok choy leaves from stems.
• Place in a strainer and rinse under cool water. Pat dry with paper towels, then cut stems into 1-inch pieces.

• Pat tofu dry with paper towels, then crumble into pea-sized pieces.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu and bok choy stems.
• Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
• Add brown sugar and ginger-garlic puree. Cook for 2-3 min, stirring often, until mixture is fragrant and turns dark brown.

• Meanwhile, thinly slice green onions.
• Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies.)

• To the pan with tofu, stir in vegetarian oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies. (Like things spicy? Add more chilies!). Cook, stirring often, until bok choy leaves wilt.
• Remove from heat, then season with salt and pepper.

• Remove and discard lemongrass. Fluff rice with a fork, then stir in half the green onions and half the crispy shallots.
• Divide rice between bowls.
• Top with caramelized tofu and bok choy mixture.
• Sprinkle with remaining green onions and remaining crispy shallots.
• Drizzle with sriracha and sprinkle any remaining chilies over top, if you like.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu and bok choy stems. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.