Make rice noodles according to package instructions. Drain and set aside.
Press tofu to remove any excess moisture for 15 minutes. Once pressed, slice into 1 inch cubes. In a small bowl, Toss tofu with 2 tablespoons of Olive & Co. Robust Extra Virgin Olive Oil and place a large skillet over medium-high heat.
Add tofu to hot skillet; cook for 7 minutes, turning to brown and crisp on each side. Once golden brown and crispy, transfer to a plate and set aside.
In a large skillet with high sides over medium-high heat, add the remaining Olive & Co. Robust Extra Virgin Olive Oil and sesame oil. Add shallots, ginger, garlic, and prepared lemongrass. Cook until fragrant and starting to caramelize, about 5 minutes.
Stir in the red curry paste and cook until fragrant, about 1 minute. Then add coconut milk, fish sauce, and honey, and bring to a boil.
Once boiling, add chopped bok choy, then cover and cook for about 5 minutes.
Remove from the heat and add lime juice and chopped Thai basil, and remove lemongrass stalk.
Taste and adjust for more fish sauce and lime juice.
Add your prepared rice noodles to a bowl and spoon over your lemongrass curry. Top with crispy tofu and any extra Thai basil and lime.