Ingredients

• 1 bird's eye chile, finely sliced
• 2 tablespoons sugar
• 3 tablespoons warm water
• 3 teaspoons pineapple juice
• 2 tablespoons soy sauce
• 1 young green jackfruit, sliced into quarters
• 7 ounces/200 g crisp fried silken tofu, finely sliced
• 1 carrot, julienned
• 6 fresh mint leaves, sliced
• 6 fresh Asian basil leaves, sliced* (See Cook's Note)
• 6 perilla leaves, sliced*
• 1 tablespoon toasted sesame seeds
• 1/2 tablespoon fried Asian shallots* (See Cook's Note)
• Fresh coriander (cilantro) sprigs, for garnish

Instructions

1. For the dressing: Combine the chile, sugar, water, pineapple juice, and soy sauce and mix well. Set aside.
2. Place the jackfruit into a large pot and cover with water. Bring the water to the boil and cook for 45 minutes. Remove the jackfruit, peel and then tear into strips. In a mixing bowl, combine the jackfruit strips, tofu, carrots, fresh mint, Asian basil, perilla leaves, sesame seeds, and shallots and dress with 4 tablespoons salad dressing. Transfer to a serving plate and garnish with coriander.