Wrap tofu in a dishtowel and press with a heavy skillet or cookbooks for at least 30 minutes. Slice tofu into bite-sized pieces, about 1 inch.

In each of two sealable containers add 2 tbsp sriracha, 1 tbsp sesame oil, and 1/4 tsp each of spices (coriander, cumin, cayenne pepper, garlic powder, onion powder, turmeric, white pepper, and salt). Stir to combine, and add shrimp and tofu into separate marinades. Stir again to coat, seal each container, and store in the fridge for at least 30 minutes.

In a small mixing bowl, combine mayonnaise, yogurt, sweet chili sauce, red pepper flakes, maple syrup, sesame seeds, and remaining 1/4 cup sriracha. Stir to combine and set aside.

Begin heating enough oil to deep fry in a high-walled pan or large pot to 350F.

Set up breading station with three bowls. In one, add 1 cup plain flour; in the second, combine 2 cups flour, cold water, and ice cubes; in the third, add panko breadcrumbs.

To fry, dredge marinated shrimp or tofu in the plain flour and shake off excess. Then, dip in the cold tempura batter and let the excess drip off. Finally, dredge in panko breadcrumbs and add to hot oil. Repeat until you have 4-6 of each in the hot oil, careful not to overcrowd the pan, and deep fry for about 3-4 minutes, flipping halfway through if necessary.

Remove to a wire wrack over a paper-towel lined sheet pan to cool lightly and drain excess oil.

When ready to serve, toss in prepared chili sauce (step 2) and top with additional sesame seeds, cilantro, and sliced green onions. Serve over rice with blistered soy green beans.