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Mix lime juice, soy sauce, palm sugar, chile powder, and 1 tsp. salt in a large bowl to combine; set dressing aside.
Toast rice in a dry medium skillet over medium heat, stirring occasionally, until golden and nutty-smelling, 6–8 minutes. Transfer to a spice mill and let cool, then coarsely grind. Set rice powder aside. Wipe out pan.
Heat oil in same pan over medium. Cook shallots and lemongrass, stirring often, until softened, about 4 minutes. Scrape into bowl with reserved dressing.
Add tofu, 2 Tbsp. sesame seeds, and reserved rice powder to bowl and gently toss to combine. Season with salt and add more chile powder and lime juice if needed.
Stir herbs into larb and serve with lettuce leaves and more sesame seeds for assembling.