Deep-fried tofu with pineapple, sweet chilli & basil

• long red chillies↗4 4
• garlic cloves↗6 6

  crushed

• palm sugar↗200g 200g
• small pineapple↗1 1

  peeled, cored and cut into 2cm/¾in cubes

• fish sauce↗50ml 50ml
• tamarind paste2 tbsp 2 tbsp
• oil

  for deep-frying

• firm tofu↗300g 300g

  cut into 2.5cm/1in cubes

• cornflour↗50g 50g
• Thai basil↗handful handful

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Warm the sauce through. Place a few cubes of tofu on each plate, pour over the sauce and sprinkle with the basil.