Cut the silken tofu into appropriate thickness and divide into halves. Gently shake the ends to remove excess water.

Season the tofu lightly with fine salt and let it sit on a cloth.

Score the top of the tomato with a cross and blanch briefly in boiling water. Transfer to cold water to cool and peel off the skin. Cut the peeled tomato, cucumber, bell pepper into bite-sized pieces. Dice the onion and rinse it in water.

Mix the diced onion with balsamic dressing, olive oil, fine salt, lemon juice, and sesame seeds to prepare the salad dressing.