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You need a chutney which is not mushy and to achieve this, you are required to remove as much moisture possible from the tofu. Place a handful at a time in a muslin cloth ( or any clean cloth) and wring out as much moisture as possible.
Transfer the tofu in a bowl, flake and fluff it up. Add 1 tsp of fish sauce
Heat oil in a medium size pan. A wide pan is preferable as this will help to further dissipate the moisture from the chutney. Sweat the onion and stir for a minute or so until fragrant.
Quickly stir in the turmeric, stir for a few seconds and add the tofu. Avoid cooking the turmeric for too long as it will turn bitter.
Cook the chutney for about 8minutes, stirring constantly to stop it from sticking. If you feel that there is a need for more oil because the chutney is sticking to the bottom of the pan, please add some more. The tofu may at times be dry and can become very absorbent.
Add the lemon juice and crushed chillies, and season as required.
This chutney is traditionally served with boiled cassava. However, it also goes very well with boiled rice.