Pre-heat oven to 340 F (170 C). Peel the apples and slice into 6 pieces per apple, and remove the core. The total weight should be about 337 g.
Over medium heat, add sugar to a pan and allow it to melt. Once it becomes light brown, add the butter and stir with a spatula. Once melted, add the apples. The caramel will begin to harden because of the temperature difference, but it will melt once heated again. Shake the pan a few times while letting the caramel melt and flip the apples. Let it cook for a few minutes, or until the surface of the apples are lightly coloured. Reduce heat to medium low to low. Pour in the plum wine and soy sauce, allow it to simmer for a 1 minute. Place the lid on and cook in the oven for 25 minutes. Remove the lid and cook for another 25-35 minutes until liquid is significantly reduced (timing will vary depending on the type of apples and water content). Remove from the oven and allow the apples to cool.
In a lined 7.5 x 3.5 inch baking tin, place the apples in the base of the tin. Pack them as close together as possible and then drizzle in remaining caramel (the caramel should be thickened). Cover and refrigerate.
For the pound cake, blend the tofu, plum wine and vanilla in a blender. Sift the dry ingredients and whisk together.
Beat the butter and sugar on medium speed until combined. Add the tofu mixture and mix on low speed. Fold in the dry ingredients until just combined. The batter is, and should be thick. Transfer to the baking tin and smooth the surface with a spatula. Bake at 350 for 30 minutes. Cover with foil and bake for another 25-30 minutes or until springy to the touch or toothpick comes out clean when inserted in the middle.
Remove from oven and let it cool in the pan until cool enough to handle. Cover and refrigerate to let it set (about 2 hours or overnight).
Remove from mold and slice into desired pieces. Top with whip cream and candied shiso. Enjoy!!!