Ingredients

Steps

• Fry tofu slices in vegetable oil for 2-3 minutes per side until golden-brown and drain.
• Fry aubergine for 3-4 minutes, then add pepper and spring onions and cook for 2-3 minutes.
• Boil coconut milk in a heavy pan, then stir in rice flour to thicken.
• Mix the tofu, vegetables, and remaining aromatics into the coconut mixture and season.
• Spoon mixture into banana leaves, roll tightly, and seal with wooden skewers.
• Steam parcels for 15-20 minutes and briefly brown on a hot grill before serving.