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1
Make the Tofu In a baking dish, whisk the mirin, soy, lime juice, clementine juice and 1/4 cup of water.
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2
Add the tofu and turn to coat.
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3
Refrigerate for 2 to 4 hours, turning once; pat dry.
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4
Meanwhile, Make the Plum Sauce In a saucepan, heat the vegetable oil.
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5
Cook the onion and garlic over moderate heat, stirring, until the onion starts to brown.
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6
Add dark brown sugar, black plums and tamarind paste.
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7
Cook, stirring, until soft, about 12 minutes; let cool.
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8
Transfer sauce to a blender and pulse with Sriracha until nearly smooth.
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9
Season with salt and set aside.
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10
Meanwhile, Make the Plum Sauce In a shallow dish, spread 1 cup of the rice flour.
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11
In another shallow dish, whisk the eggs with the milk and the remaining 2 cups of rice flour.
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12
Spread the panko in a third shallow dish.
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13
Dredge the tofu in the flour, the egg mixture and then the panko, lightly patting the coating to help it adhere.
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14
Meanwhile, Make the Plum Sauce In a large saucepan, heat 1 1/2 inches of oil to 325.
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15
Fry the coated tofu in batches, turning, until deep golden, 7 minutes.
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16
Transfer to paper towels to drain and season with salt.
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17
Serve hot, with the Plum Sauce.
