In a large pot, heat up 2 tablespoons of neutral oil over medium heat. Once the oil is shimmering, add a halved small red onion, and char it until browned, about 3-4 minutes.

Stir in minced garlic and chopped fresh lemongrass, cooking until fragrant, around 1-2 minutes.

Add 2 tablespoons of chili garlic sauce, stir for a minute, then pour in 4 cups of water along with a vegetable bouillon cube. Simmer the broth for 15 minutes.

After 15 minutes of simmering, taste the broth and add 2-3 tablespoons of vegan fish sauce, a pinch of salt, and 1 tablespoon of brown sugar to balance the flavors. Stir well.

Add one can of full-fat coconut milk, letting it gently heat through without boiling.

Press and slice 14 ounces of extra firm tofu into cubes. Heat 2 tablespoons of neutral oil in a non-stick skillet over medium-high heat and fry the tofu until golden brown, approximately 5-7 minutes.

In the last minute of cooking, drizzle in 2 tablespoons of soy sauce, 1 tablespoon of sake, and 1 teaspoon of sugar, tossing to coat the tofu evenly.

In another pot, bring water to a boil and then remove it from the heat. Add 4 ounces of dry vermicelli noodles to the hot water, letting them soak for about 4-5 minutes or until softened. Drain and set aside.

With the broth still warm, add chopped bok choy into the pot. Cook for 1-2 minutes until the greens are tender yet still bright and crisp.

In serving bowls, divide the soaked vermicelli noodles evenly. Ladle the hot broth over the noodles, ensuring everyone gets a mix of the rich coconut sauce and fresh greens. Top with crispy tofu, garnish with cilantro, lime juice, and fried shallots.