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