For the dressing:
Combine the chile, sugar, water, pineapple juice, and soy sauce and mix well. Set aside.
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.