To prepare the lemongrass, remove the tough outer layer, then cut the bulb off and roughly chop the white part. Reserve the upper stalk (the green part) for tea or soup stock.
Peel off the garlic skin. Place both ingredients in a food processor (I used a hand pull processor) and chop until fine.
To prepare the tofu, remove tofu from its packaging, drain and lightly press to remove the excess moisture. Slice into large rectangles or your desired size.
In a large non-stick pan with oil, pan-fry tofu until golden brown on both sides. Dish out and set aside.
Heat a wok and add in about 3 tablespoons of cooking oil, then, sauté shallots, lemongrass, garlic until fragrant or until shallots turn translucent.
Add the Thai chilis, tofu, sauce ingredients, and toss to combine.
Serve Lemongrass tofu with rice and garnishes.