In Lao I took a cooking class at Lao Experiences and it was amazing! This is my vegetarian version of steamed fish in a banana leaf (mok pa). Instead of fish, I used tofu and a little olive oil, and instead of fish sauce I used fermented soybean and salt. This dish is light and is flavored with all kinds of herbs. The ground rice binds everything together.

1 tablespoon soaked glutinous rice
1 tablespoon fermented soybean
1 small piece galangal finely sliced
4 kaffir lime leaves finely sliced
2 chilis chopped (I used little green chilis)
2-3 shallots sliced
1 green onion sliced
6 basil leaves (holly basil preferably) chopped
A few springs dill chopped
1/2 tablespoon olive oil
Salt
8 ounces tofu pressed with a towel to get out some of the water and chopped into cubes
Banana leaves

1. Using a mortar and pestle pound the rice until it becomes a powder. Add the fermented soybean, galangal, lime leaves, chilis, and shallots, and continue to pound into a paste. Add the green onion, basil and dill and pound until mixed. Mix in the olive oil and salt to taste.
2. Mix with the tofu and place in the center of a couple of banana leaves. Fold together to make a packet and secure with a toothpick (or if your toothpicks are too flimsy like mine  were, use desk clips!).
3. Steam for 20 minutes.