Ingredients:
1 seedless cucumber, gently wiped with cotton kitchen towel (English hothouse or Japanese varieties are my favorites)
1 baby shallot
a handful of daikon sprouts
a pinch of sea salt
1/2 block of tofu, rinsed and covered in a dry cotton towel to remove excess water
2 tablespoon ume plum vinegar
Preparation:
Slice the tofu in 1/4 pieces and lay flat separately on a plate. Dribble the ume vinegar over the tofu, turning to coat both
sides, and let it sit.
Score the surface of the cucumber with a fork from top to bot-
tom, slice in half lengthways, then in very thin half-moons, and place in a large bowl.
Peel and slice the shallot in wafer-thin slices and add to cucumbers.
Using hands, gently mix in the sea salt.
Crumble the tofu and gently fold into the cucumbers along with the daikon greens.