1 pound Chinese Tofu
1 small eggplant
1 red pepper
2 spring onions
7 ounces rice flour
3 1/2 ounces coconut milk
For the seasoning
1 large chilli
3 garlic cloves
1 tip of lemongrass
6 sweet basil leaves
salt and pepper
Cut the tofu into slices and then shallow fry it in vegetable oil.
Fry the eggplant until golden brown, then add the pepper and spring onion, mix together and fry for a few minutes.
Heat the coconut milk in a pan until boiling. Turn the heat down, add the rice flour and stir until it thickens.
Add the tofu and vegetables, mix together, then add the seasoning ingredients.
Take a banana leaf and place some of the mixture in the middle. Roll it up tightly then seal both ends with a satay stick (if you cannot get hold of banana leaves then use foil instead).
Fill as many banana leaves as necessary, then steam them for 15-20 minutes.
Gently grill the filled banana leaves before you serve them.