Heat oil in a small saucepan on medium. Add eschalot, lemongrass, chilli and shrimp paste and cook stirring for 3 minutes, until aromatic. Add lime leaves, coconut milk and salt to taste. Simmer for 5 minutes.
Meanwhile, drain tofu and place in a steamer that will fit inside a covered saucepan or wok partially filled with boiling water. Steam for 3 minutes, to heat through. Remove from heat and cut into slices.
Divide coconut sauce between serving bowls. Top with tofu slices and extra shredded lime leaf. Serve with steamed rice and asian greens.