Deep-fried Tofu with Pineapple, Sweet Chilli & Basil

Crisp cornflour-coated tofu cubes served with a sticky sweet-and-sour caramelised pineapple, chilli and tamarind sauce and fried Thai basil.

Ingredients

4		long red chillies
6		garlic cloves, crushed
200 g		palm sugar
1		small pineapple, peeled, cored and cut into 2cm cubes
50 ml		fish sauce
2 tbsp	30 ml	tamarind paste
—		oil, for deep-frying
300 g		firm tofu, cut into 2.5cm cubes
50 g		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 softens the flesh and releases the flavour). 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 minutes until it 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. Roll the tofu in the cornflour. Fry the basil leaves until crisp, then transfer to kitchen paper to drain. Fry about 5-6 pieces of tofu at a time until golden brown, then 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 fried basil.