Tofu salad with creamy sesame dressing (Tōfu sarada)

1. Wrap the tofu in kitchen paper and drain in the fridge for 15 minutes, then cut into 2 cm cubes.

2. Tear the iceberg lettuce into bite-sized pieces, soak in iced water for 5 minutes, then spin thoroughly dry; cut the tomatoes into wedges and the cucumber into thin rounds.

3. For the dressing, toast the sesame seeds in a dry pan until fragrant and grind finely in a mortar.

4. Mix the ground sesame with the mayonnaise, soy sauce, rice vinegar and sugar until creamy.

5. Pile the lettuce on a plate, arrange the tomato and cucumber on it and gently place the tofu cubes on top.

6. Drizzle with the dressing just before serving.

Tip: This creamy "goma dressing" is one of the most popular salad dressings in Japan. Try it with a little grated ginger, or topped with crunchy fried noodle bits.