In a 2-quart sauce pot over medium-high heat, combine the rice, coconut milk, and 1 cup water. Season with salt, bring to a boil, reduce to a simmer, cover and cook, stirring occasionally, until the rice is tender, 20 to 25 minutes. While the rice cooks, prepare the vegetables and tofu.

In a heat-proof bowl, soak the mushrooms in very hot water until softened, about 15 minutes. Drain, reserving about ½ cup of the soaking liquid. Cut the mushrooms into thin strips.

• Peel the onion, cut in half and slice thinly.
• Coarsely chop the cilantro.
• Cut the tofu into twelve 1-inch cubes.

In a 12-inch frying pan over medium heat, warm about ¼ cup oil until hot but not smoking. Carefully transfer the tofu to the pan. (The oil should be hot enough that the tofu sizzles when it touches the oil.) Fry the tofu until golden brown, turning once, about 5 minutes on each side. Transfer to a paper-towel lined plate to drain. Pour off all but 2 to 3 teaspoons oil from the pan and increase the heat to medium-high.

To the same pan used to cook the tofu, add the onion and season with salt. Cook, stirring occasionally, until the onions are soft and caramelized, 6 to 8 minutes. Add the lemongrass paste and cook until fragrant, 1 to 2 minutes. Add the mushrooms and reserved soaking liquid, tofu, and stir-fry sauce. Reduce the heat to medium and stir to coat. Add the pea shoots and cilantro, tossing until the pea shoots are wilted, about 1 minute.

Transfer the rice to individual bowls. Top with the lemongrass tofu and serve.