Unpackage the block of tofu and wrap in paper towels or clean dish cloth. Put it on a plate then add something heavy on top to press water out of tofu. Set aside.
In a large skillet on medium high heat, add uncooked rice. Sautee in dry pan until rice reaches a deep golden color - stirring frequently.
Remove rice from heat once golden and let cool. When cooled, place rice in a spice grinder until it reaches a rough powder consistency.
In the same skillet used for rice, add olive oil, pre-heating over medium heat.
Crumble the tofu into the heated pan. Toss for a few minutes, then add garlic, ginger, and shallot.
Continue to cook until tofu, garlic, ginger, shallot start to brown - about 4 minutes.
Add the fish sauce, 1 tsp lime zest, and kaffir lime leaf, if using.
When tofu looks suitably cooked, slightly golden brown, add the white part of the green onions, herbs of choice (mint, cilantro, chives), and Fresno chili pepper and/or red pepper flakes.
You're almost done! I promise!
Add 2 tbsp rice powder, mixing everything together well.
Plate and top with those green green onion parts and any extra herbs you'd like.
Throw on a little lime juice and enjoy!