Toast the rice. Heat a large frying pan over medium-low for 1 ½ to 2 minutes (for jasmine rice, use medium heat). Add the rice and stir frequently. Once it starts to turn color, stir constantly until deeply golden brown with a toasty popcorn-like aroma, 7 to 10 minutes. If it starts to smoke a lot, reduce the heat. Transfer to a bowl to stop cooking.

Grind the rice. Once the rice has cooled, transfer to an electric spice grinder/coffee grinder or a mortar and pestle and grind into a coarse powder. If using an electric grinder, it'll only be a few seconds–you still want some texture. If using a mortar and pestle, it will require some arm power and 4 to 5 minutes.

Prep the lemongrass. Peel away the papery outer layers and slice off the top part of the stalks until you have just the tender bottom section. Pound the lemongrass with a rolling pin or other heavy tool to lightly break it up and release aroma. With the tender inner core, chop it very finely or mince; store with the garlic.

Prep the lime leaves. Fold the leaves in half to strip out the center vein, then fold up the leaves and mince as finely as you can.

Prep the tofu. Crumble the tofu into very small pieces with your hands, about the size of a blueberry.

Cook the tofu. Return the frying pan to medium-high heat for 2 minutes, then add 1 ½ tablespoons (21g) of oil. Add the crumbled tofu with a pinch of salt. Cook undisturbed for 2 to 3 minutes to allow some browning. Cook for a total of about 10 minutes, stirring only every 1 ½ minutes, until golden brown in most spots. Note: If the tofu starts to char, reduce the heat to medium. Transfer the tofu to a large bowl and allow the pan to cool off a bit.

Saute the aromatics. Return the frying pan to medium heat and add the remaining ½ tablespoon of oil. Add the shallots and season with a pinch of salt. Stir frequently for 2 minutes, or until softened. Add the garlic and lemongrass and stir frequently for 1 to 2 minutes, or until the smell of raw garlic cooks off. Transfer to the bowl of cooked tofu.

Assemble. To the cooked tofu mixture, add 2 tablespoons (24g) of the toasted rice powder, the minced lime leaves (or lime zest), lime juice, chili flakes, fish sauce (or lesser amount of soy sauce), and the sugar. Toss well to coat the tofu. Taste, adding more lime juice for brightness, more fish sauce for savory saltiness, more rice powder for toasty crunch, or more sugar for balance.

Fold in the mint, cilantro, and scallions if using. Season to taste with salt as needed. If desired, mix in more toasted rice powder.

Serve with cooked rice for scooping and fresh veggies/lime wedges on the side.