- 4 long red chillies
- 6 garlic cloves, crushed
- 200g palm sugar
- 1 small pineapple, peeled, cored and cut into 2cm/¾in cubes
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 50ml fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 2 tbsp tamarind paste
- oil, for deep-frying
- 300g firm tofu, cut into 2½ cm/1in cubes
- 50g cornflour
- handful Thai basil
Split the chillies down the middle and remove the seeds. Pound the halved chillies a few times with a pestle or the end of a rolling pin (this will soften the flesh and release the flavours). Finely chop and mix with the garlic and palm sugar in a large pan. Cook until the sugar starts to boil. Add the pineapple and cook for 5 mins until the pineapple softens, and the sugar starts to caramelise and turn brown. Add the fish sauce and tamarind. Return to the boil, then take off the heat.
Heat 5-10cm of oil in a wok and roll the tofu in the cornflour. Fry the basil leaves so that they crisp, then transfer to kitchen paper to drain. Fry about 5-6 pieces of tofu at a time until golden brown, then leave to drain on kitchen paper. Keep warm in a low oven while you fry the rest.
Warm the sauce through. Place a few cubes of tofu on each plate, pour over the sauce and sprinkle with the basil.