Pat off the excess moisture from the tofu with paper towels and cut it into bite-sized pieces. Mix with the cucumber.
Take the pits out of the umeboshi plums and chop up into a paste.
Mix the umeboshi paste and all the flavoring ingredients together.
Add the mixture from Step 4 into the bowl from Step 2, and mix gently so as not to crumble the tofu too much.
Put on serving plates, top with bonito flakes and sesame seeds, and you're done.
Story Behind this Recipe
I made this when I was out of dressing. It was really good, so I've been relying on it ever since.
This is also good with mizuna greens or green bell peppers instead of cucumber. If you leave it standing for too long the tofu will start to exude moisture, so I recommend making it just before you plan to eat it.