Spicy Vietnamese Lemongrass Tofu

1. Slice the tofu in 1 ½-inch pieces. Place in a bowl, sprinkle with Braggs, and shake or stir. Marinate for as little as five minutes or up to an hour. Add additional spices as you prefer.
2. Heat the olive oil or cooking oil on medium/high in a heavy non-stick frying pan or well-cured cast iron pan. Add the tofu, and fry each side for 5 minutes or until brown and crispy. Remove and set aside.
3. In a bowl, combine the fish sauce, garlic, curry powder, salt and ½ tablespoon of the sugar. Add the tofu to coat.
4. In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring, until the sugar is dissolved. Cook without stirring until a deep amber caramel forms, about 2 to 3 minutes. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a very small heatproof bowl.
5. Heat a wok over high heat. Add the canola oil and heat until shimmering. Add the lemon­grass, shallot and chiles and stir-fry until fragrant, about 1 minute. Add the tofu and caramel and stir-fry over moderate heat until the cooked through and the sauce is slightly thickened, about 8 minutes. Serve with rice.