For the dressing: Combine the chile, sugar, warm water, soy sauce, and pineapple juice and mix well. Set aside. Place the green figs into a large pot and cover with water. Bring the water to the boil and cook for 20 minutes. Remove the figs, peel, then cut in half and finely slice. In a mixing bowl, combine figs, tofu, fresh herbs, sesame seeds, black pepper and dress with 4 tablespoons salad dressing. Garnish with fresh chile and peanuts.
*Can be found at specialty Asian markets.
Recipe courtesy of Luke Nguyen