Start by slicing the red onion in half and charring it over medium-high heat in a pot until browned and fragrant, about 5 minutes. Add 1 tablespoon of neutral oil, sauté minced garlic and crushed lemongrass for 1 minute, then stir in chili garlic sauce, cooking for another 30 seconds. Pour in water and add the vegetable bouillon cube, simmering for 15 minutes. Season with vegan fish sauce, salt, and brown sugar, then stir in coconut milk for creaminess.

While the broth simmers, prepare the tofu by draining and pressing it to eliminate excess moisture. Slice it into even pieces, then heat neutral oil in a skillet over medium heat. Pan-fry the tofu for about 6-8 minutes, flipping until golden and crispy on both sides. In the last minute of cooking, drizzle in soy sauce, sake, and sugar, tossing to coat the tofu.

In a large bowl, soak dry vermicelli noodles in hot water for about 5-7 minutes or until softened. Once ready, drain and rinse under cold water to stop cooking. Set aside.

Add bok choy or other greens to the simmering broth. Cook for 1-2 minutes, until they are just tender yet still vibrant.

To serve, divide the prepared vermicelli noodles into bowls. Ladle the broth over the noodles, ensuring each bowl receives chunks of bok choy and crispy tofu. Finish with cilantro, lime juice, and fried shallots.