Method:
1 Combine mushrooms, curry paste and parsley in a bowl.
2 Cut the tofu into cubes and make an incision in the top, stuff the mushrooms into the incisions and wrap each tofu cube in a bok choy leaf, secure with a skewer. Place in a baking paper-lined bamboo steamer and cover with the lid.
3 Bring a saucepan of water to the boil and reduce to a simmer, place the bamboo steamer over the saucepan and steam for 6-8 minutes.
4 For the dipping sauce, combine lime juice, soy sauce, fish sauce, coriander, chilli, ginger and garlic in a bowl.
5 Arrange skewers on a serving plate with dipping sauce to the side.