1. Cut the tofu into bite-sized pieces.
2. Remove the tough outer part of the lemongrass. Finely minced the lemongrass and chili pepper. Alternatively, you can chop them into chunks and put them in a food processor.
3. In a pan on medium high heat, add the oil. Once the oil is hot, add the tofu cubes and fry them until golden and crispy on both sides. Then transfer them to a plate and set aside.
4. Add the minced lemongrass, garlic and chili back to the pan with 1 tablespoon of oil. Stir fry for 2 minutes until fragrant.
5. Add the tofu and mix with together.
6. Add the soy sauce, sugar and turmeric powder (for color). Stir fry for a couple of minutes until all flavors are incorporated then transfer to a plate.
7. Serve the lemongrass chili tofu with rice or vermicelli noodles, cucumber, and coriander to balance the savory and spicy flavor.

Make the Marinated Mushrooms:

1. Marinate the oyster mushrooms with lemongrass, shallot, garlic, soy sauce, vegan fish sauce, vegetarian oyster sauce, brown sugar, and hot water for 30 minutes.
2. Fry the mushrooms in oil until golden brown on all sides.

Pickled carrot and daikon:

1. Add julienned carrot and daikon to a jar or a glass container. Add the rice vinegar, salt, sugar, and hot water to the jar. 
2. Shake the jar a couple of times to allow the ingredients to marinate.

Vegan 'Fish' Sauce:

1. Add all the ingredients to a jar. Mix well to combine.

Assemble:

1. To a plate, add the lettuce, cilantro, mushrooms, lemongrass tofu, and pour over the sauce.