Prepare the rice per instructions.
While the rice is cooking, prepare the ingredients and vegetables.
Cut both ends off of the lemongrass stalks, then peel away the fibrous outer layers until you reach the white, pliable cores; mince well.
Cut the remaining stalk in half lengthwise, then bruise both sides by whacking with the back of your knife.
Cut the tofu into bite sized pieces.
Heat the olive oil in a large skillet over medium heat.
Add the red bell pepper and the white part of the scallion then cook for 2 minutes, stirring often.
Add the lemongrass, ginger, and garlic then cook, stirring constantly, for 1 minute.
Add the red curry and cook for 1-2 minutes, stirring constantly. Add the coconut milk, water, sugar, bruised lemongrass stalks, lime zest, and sea salt and freshly cracked pepper, to taste.; reduce heat to low and simmer for 4-5 minutes.
Do not allow the soup to boil as the coconut milk may separate.
Add the tofu and cook, stirring occasionally, for 6-8 minutes, or until the tofu has absorbed some of the curry flavor.
Taste and season with sea salt and freshly cracked pepper.
Add the juice of 2 lime wedges and half of the cilantro. Gently stir to combine.
Scoop some rice in a bowl and spoon the poached tofu and soup around the rice.
Top with the green scallions and cilantro. Serve with lime wedges. Enjoy!