This is an adaptation from a recipe in the 'Gourmet Vegetarian' cook book that Mama gave me a year or so ago.It is pretty quick to make and tastes delicious!
You will need:
3 Garlic cloves
3 Spring onions
1 Tbsp Tamarind puree
1 Tbsp Soy sauce
1 Tbsp Brown sugar
1 Tbsp Kecap manis
1/4 cup Thai basil
1/2 cup Roasted salted cashews
To make the chilli jam, chop the chilli and garlic and fry in a small sauce with sunflower oil over low/medium heat. Add tamarind puree, soy sauce, sugar, kecap manis and a little water if you want. (you can also add sweet chilli sauce or use it instead of the chilli and sugar)
Cube and fry the tofu until golden brown then add the chilli jam and combine well.
Add the chopped spring onions, basil leaves and cashews.
Serve with rice and some Asian greens - I used baby broccoli leaves from my garden.