Peel and chop the chilli, galangal, lemongrass, garlic and shallots.
Place these in a pan with a little oil and cook gently for 2 minutes. Then add the tinned tomatoes, palm sugar, lime leaves, soy sauce, rice wine vinegar and star anise. Bring the pan to the boil and reduce the heat to a simmer, cook for 20 minutes to reduce and concentrate.
Open the tofu, pat dry with kitchen towel.
Put a large saucepan with the frying oil onto a medium heat, it needs to be 180'C.
Beat the eggs together, cut the tofu into 1 inch cubes, dip the tofu into the flour, then the egg, then the panko breadcrumbs. Repeat until all the tofu is coated.
Check the oil is hot by dropping a few crumbs in, they should sizzle but not burn. Deep fry the tofu until golden then remove and dry on kitchen paper.
Arrange the leaves on a plate, place the tofu alongside, spoon over the chilli jam and the crème fraiche.
«You can replace the tofu with cheeses like haloumi or paneer in this recipe.»