Slice 2 of the chilies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan along with the syrup, and squeeze in 1 teaspoon of lime juice from one half of the lime.
Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes.
Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat.
Before you turn to the tofu arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want.
Cut the remaining lime half into wedges, and pop one on each plate if so wished.
Heat a cast-iron or heavy-based frying pan with oil. When it’s hot, add the tofu slices and cook them – with oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.
Remove the tofu to the salad-lined plates and spoon the lipstick-red pieces of chili in their glaze over the tofu. Eat immediately.