Cucumber–Shichimi Sauce

• 1 x 300 g (10½ oz) block silken tofu*
• ½ cucumber

Cut the block of tofu into 4 pieces. Dice the cucumber into 5 mm (¼ in) cubes. Mix with a pinch of salt and leave to rest for 5 minutes, then gently squeeze out the liquid with your hands. Finely chop the leek and ginger. In a small bowl, combine the cucumber, leek and ginger with the rest of the ingredients. Place the pieces of tofu in individual bowls and spoon over