Roughly pulse the onions, garlic and chili in a blender. Transfer to a heavy base pan with the oil and cook on a very low heat until the mixture has started to turn a dark red hue. This can take up to 2-3 hours.
Meanwhile, reconstitute the dried cranberries in the cranberry juice. Add to the pan and continue cooking until most of the moisture has evaporated. Add the tamarind water, shaved palm sugar and sea salt, cook for a further 1/2 hr and check seasoning.
Combine all salad ingredients in a large bowl.
Mix the corn flour with the salt and pepper. Coat the tofu pieces evenly with this mix and deep fry until crisp.
Drain and coat in 3 tablespoons of the chilli jam.
Place in the salad mixing bowl. Combine all dressing ingredients thoroughly and toss everything together.
Divide onto four plates with extra chilli jam on top for garnish.