Cut the tofu into cubes and mix with the salt in a bowl; leave to stand for about 10 minutes.

Mix the rapeseed oil with the lime juice and sugar in a bowl, then season with pepper to taste. Add the sauce to the tofu and mix well. Cover and leave to marinate in the fridge for about 30 minutes.

Cut the cucumber in half lengthways, remove the seeds and dice into 1 cm cubes. Halve the chilli, remove the seeds and chop finely. Pluck the coriander leaves and chop finely. Cut the spring onions into fine rings.

Add the cucumber, chilli, coriander and spring onions to the marinated tofu, mix well and season to taste.