In a bowl combine 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon grated ginger, 1 minced garlic clove and 1/2 teaspoon sesame oil. Toss pork spareribs in the mixture, cover, and refrigerate for at least 30 minutes (or up to 3 hours).

Chicken Marinade

In a separate bowl mix 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1/2 tablespoon brown sugar, 1 minced garlic clove, 1/2 teaspoon chili paste and 1/2 teaspoon sesame oil. Marinate chicken pieces for 20–30 minutes.

Shrimp & Calamari Light Season

Pat shrimp and calamari dry, then lightly toss with a pinch of salt, 1/4 teaspoon black pepper and 1/2 teaspoon garlic powder. Keep chilled until cooking.

Spicy Mayo

Whisk together 1/2 cup mayonnaise, 1 tablespoon sweet chili sauce, the zest and juice of 1/2 lime, 1/2 teaspoon chili paste (or sriracha) and 1 tablespoon thinly sliced green onion. Adjust heat to taste. Refrigerate until ready to serve.

Soy-Dipping Sauce

Combine 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, 1/2 teaspoon grated ginger and 1 tablespoon thinly sliced green onion in a small bowl. Stir until sugar dissolves.

Preparation & Frying

Prepare dredging stations: put flour mixed with 2 tablespoons cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika in a shallow dish; beat eggs in a second dish; place panko mixed with remaining 2 tablespoons cornstarch and 1/2 teaspoon garlic powder in a third dish.

Heat 2–3 tablespoons vegetable oil in a large skillet over medium-high heat for the ribs. Remove ribs from marinade and sear on all sides until caramelized, about 2–3 minutes per side. Lower heat to medium, add 1/4 cup water, cover and simmer until tender, about 15–20 minutes. Uncover and reduce any glaze to sticky finish, 3–4 minutes. Keep warm.

In a separate heavy skillet or wok, heat 2 tablespoons vegetable oil to 350°F (175°C) for frying. Working in batches, dredge tofu cubes in flour mix, dip in beaten egg, then coat with panko. Fry tofu until golden and crisp, 2–3 minutes per side. Drain on paper towels and season with a pinch of salt.

For shrimp and calamari: dredge shrimp lightly in flour mix and shake off excess. For calamari, dust evenly (do not overcoat). Fry shrimp 1–2 minutes per side until pink and opaque; fry calamari 45–60 seconds until just cooked and slightly golden. Remove to paper towels and sprinkle with a pinch of smoked paprika.

Optional quick pan-char chicken: if you prefer not to deep-fry chicken, thread marinated chicken onto skewers (or cook as pieces) and sear in a hot skillet for 3–4 minutes per side until cooked through and nicely browned. Alternatively, coat chicken in dredge/egg/panko and shallow-fry 3–4 minutes per side.

Plating & Garnish

Arrange mixed salad greens on a large serving platter as a bed. Place seared ribs, fried tofu, shrimp, calamari and cooked chicken in separate clusters to create an inviting pupu-style assortment.

Add small bowls of spicy mayo and soy-dipping sauce on the platter. Scatter pickled cucumber slices, lemon wedges and fresh cilantro around the proteins. Sprinkle toasted sesame seeds and remaining sliced green onion over the platter.

Serve immediately while items are warm. Provide tongs or toothpicks for easy sharing and extra napkins — this is a communal Sunday brunch appetizer platter.