Preheat oven to 375° F.
Bake seasoned cubed tofu for 15 minutes to draw out excess water. Set aside.
To make toasted rice powder, heat a skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted to a golden brown color, about 3 to 5 minutes. Remove from skillet and set aside to cool. Grind to a coarse powder in a mortar or blender, set aside.
Add water to a skillet, cook sliced shallots on medium heat until soft, and water has evaporated. Turn off the heat.
Pour cooked shallots into a large mixing bowl, add tofu, toasted coarse rice powder and all the remaining ingredients into the mixing bowl and mix well with a large wooden spoon. Adjust seasonings to taste.
Serve with cooked sticky rice or brown rice, lettuce leaves and spears of cucumber.

1 tablespoon raw Thai sticky rice, toasted and ground into a coarse powder
16 oz tofu, cubed into 1/2 inch squares, seasoned with seasoning salt to taste
1/4 cup sliced shallots
1 inch stalk fresh lemongrass, washed and minced (pale section only)
1/4 teaspoon dried cayenne pepper
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, chopped
1 teaspoon green onion, sliced
1 large lime, juiced
1 tablespoon distilled white vinegar