The Best Vegan Larb Inspired Tofu

0 While you are pressing your tofu, toast the uncooked rice. Add the rice to a dry non-stick skillet and heat on medium. Toss and shake the rice until the rice is golden brown. About 5 minutes. Turn off the heat. 
1 Pour the rice into a mortar and pestle and then grind the rice until it is very fine and almost flour like. Or you can pulse it in the food processor for a minute until it is finely ground. Set aside.
2 Once you are done pressing the tofu, use the same skillet, heat the olive oil on medium high.
3 Crumble the block of tofu into the skillet and then break any large chunks of tofu up with a wooden spoon so you have only small tofu crumbles.
4 Sauté the tofu, reducing heat as needed until the tofu is starting to brown on the outside. About 10 minutes.
5 Add the shallot and sauté for another 1 to 2 minutes. 
6 Reduce heat to medium low, then add the vegan fish sauce, soy sauce, brown sugar and red pepper flakes, lime juice, starting with about 1 tablespoon and seeing if you need more at the end, and the ground up rice. Toss to combine everything.
7 Sauté for another 1 to 2 minutes. Then turn off the heat.
8 Then add the scallions, cilantro and mint to the skillet and toss to combine. 
9 Taste and adjust seasonings adding more lime juice or soy sauce for salt if needed. 
10 Serve warm immediately or chill and serve with lettuce if desired!