For the vegan fish sauce:
2 tablespoons raw cane sugar (Turbinado)
¼ cup filtered or spring water
¼ cup canned pineapple juice
2 tablespoons light soy sauce* (Gluten-free option available, see Notes below)
For the ground toasted rice:
3 tablespoons uncooked rice (glutinous, sticky, jasmine or white)
Coffee grinder or mortar & pestle
For the ground dried Thai chili peppers:
4 dried Thai chili peppers
For the fried shallots garnish:
3 tablespoons shallots, peeled and finely sliced lengthwise
3 tablespoons or more rice bran oil
For the lap:
2 (14-ounce) firm tofu, pressed overnight (up to 8 hours)
2 tablespoons rice bran oil
3 ounce (or ¾ cup) shallots, peeled and finely sliced lengthwise
3 tablespoons lemongrass stalk, trimmed and sliced into thin rounds
½ cup + 2 tablespoons vegan fish sauce (see above)
½ cup lime juice, freshly squeezed
1½ teaspoons ground roasted Thai chili peppers (see above), plus more for spicier version
½ cup cilantro leaves, coarsely chopped
½ cup fresh mint leaves, coarsely chopped
2½ - 3 tablespoons store-brought or homemade ground toasted rice (see above)