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Add all the pickle ingredients to a container, mix well and set aside so they can pickle as long as possible for later
Using a grater, peeler or mandoline, cut the tofu into thin slices
Bash the lemongrass stalk to bruise and release the flavour then add it to a bowl along with the garlic, ginger, tamari, oyster sauce and sugar and mix well
Add the tofu slices to the bowl and gently mix until everything is coated then set aside to marinate for at least 30 minutes (the longer the better)
Add all the sauce ingredients to a dish and mix until the sugar has dissolved then set aside to cool before using
To cook the tofu: add the marinated slices to an oiled pan and cook until golden and caramelised on both sides
Assemble your bowl with lettuce, rice noodles, tofu, cucumber, pickle and mint then sprinkle with peanuts and fried shallots before pouring over the sauce