Remove stems from cherry tomatoes and quarter them. Slice shiso leaves thinly. Remove the pit from the plum and mash it with a knife.

Wrap tofu in paper towels and microwave for 3 minutes at 600W. Let it cool, cut it in half horizontally, season with salt and pepper, and coat with cornstarch.

Mix cherry tomatoes, mashed plum, and ponzu soy sauce in a bowl to make the plum tomato sauce.

Heat salad oil in a frying pan, add tofu, and cook over medium heat until both sides are golden brown.