Cut the tofu block in half and place it on a serving dish.

Sprinkle salt (1/3 tsp, not listed) on the cucumber and roll it on a cutting board. Rinse with water and pat dry. Cut the cucumber into quarters lengthwise, then dice into 5mm cubes. Finely chop the green onion.

In a bowl, mix the green onion with all the seasonings (☆) to make the negi salt sauce. Add the diced cucumber and toss to combine.