Press and cube the tofu. Wrap the 240 g block of firm tofu in paper towels or a clean kitchen towel and weigh it down with a heavy skillet or a few cans for 10–15 minutes to press out excess liquid. Pressing firms the tofu so it browns instead of steams, giving better texture and helping it hold up in the coconut sauce. After pressing, cut into 1-inch (2.5 cm) cubes.

Rinse the jasmine rice and start cooking it. Rinse 2/3 cup dry jasmine rice under cold water until the rinse runs mostly clear to remove surface starch; this prevents gummy rice. Combine rinsed rice with 1 1/8 cups water (ratio ~1:1.7 for jasmine), a pinch of salt, bring to a boil, then reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest 10 minutes covered—this steaming step creates separate, fluffy grains.

Prepare aromatics. Finely mince the white lower 1/3 of the lemongrass stalk (about 1 stalk total), mince 2 garlic cloves, and grate 1 inch fresh ginger. Mince the herbs and set aside. Minced lemongrass releases its lemony, floral oils into the coconut milk—don’t skip fine mincing so you get even flavor.

Pan-sear the tofu to build texture and flavor. Heat a large nonstick or well-seasoned skillet over medium-high heat and add 1 teaspoon neutral oil. When the oil shimmers, add tofu cubes in a single layer (cook in two batches if needed). Let them sit undisturbed 3–4 minutes so they form a golden crust, then turn to brown the other sides (total 6–8 minutes). Browning (Maillard reaction) adds savory depth and prevents the cubes from breaking apart in the sauce. Transfer browned tofu to a plate.

Bloom aromatics and curry paste. Reduce heat to medium and add the remaining 1 teaspoon oil to the same pan. Add minced lemongrass, garlic, and ginger and sauté 30–45 seconds until fragrant (do this so they release volatile aromatics). Add 2 teaspoons red curry paste and cook, stirring, 30 seconds more to 'bloom' the paste—this intensifies the curry's aroma and integrates the spices with the oil.

Add coconut milk and seasonings to build the sauce. Pour in 2/3 cup canned full-fat coconut milk and stir to dissolve the curry paste. Add 2 teaspoons soy sauce and bring to a gentle simmer—this combines fat, spice, salty umami and creates a silky broth. Taste and add a pinch of salt only if needed (soy sauce adds salt). Simmer 3–4 minutes to let the flavors marry and the sauce reduce slightly—this concentrates flavor without curdling the coconut cream.

Finish the tofu in the coconut curry. Return the browned tofu to the skillet and spoon sauce over each cube. Simmer gently 3–5 minutes so the tofu absorbs the curry flavors; simmering too long can make tofu rubbery, so keep it brief. Stir in 2 teaspoons fresh lime juice to brighten the sauce.

Cook the bok choy quickly for texture contrast. While the tofu simmers, heat a second skillet (or clear space in the same pan after removing tofu) over high heat with a small splash of oil or a tablespoon of the curry sauce. Add 2 cups bok choy and a pinch of salt and toss 1–2 minutes until stems are crisp-tender and leaves are just wilted—this high heat preserves the vegetable’s crunch and fresh flavor. Transfer to serving plates.

Assemble and garnish. Fluff the rice with a fork and divide between 2 bowls. Arrange bok choy on one side and spoon the coconut-lemongrass tofu and sauce beside it. Scatter 2 tablespoons chopped cilantro and torn basil leaves over the top for herbaceous contrast and a pop of color. Serve immediately so the tofu keeps its seared edges and the bok choy stays crisp.

Final seasoning and serving note. Offer extra lime wedges and a small dish of chili flakes or fish sauce at the table for guests who want more heat or umami. If the sauce thickens too much while sitting, stir in a tablespoon of hot water to loosen—coconut fat can solidify when cool.