Slice the jicama. Fry the jicama and tofu until golden brown.

Cut the jicama and tofu into thin strips. Soak the cellophane noodles until soft, then blanch in boiling water. Chop the chives and add them to the oil used for frying tofu to make chive oil.

To braise the vegan pork chops: Add 2 tablespoons annatto oil to a pan. When hot, sauté the smashed lemongrass and chopped leek until fragrant, then add the marinated pork chops, coconut water, and enough milk to cover the chops. Simmer until the sauce thickens, then turn off the heat.

For the dipping sauce: Combine 1/2 cup fresh coconut water, 1/2 cup soy sauce, 1 tablespoon sugar, and 1 tablespoon rice vinegar. Bring to a boil, let cool, then add chopped chili and garlic when serving.

Pack rice tightly into a bowl, then invert onto a plate for a nice shape. Drizzle 1 teaspoon chive oil on top. Arrange cucumber, tomato, vegan pork chop, and shredded topping on the rice. Serve with the garlic chili soy sauce.