Place the cucumber in a bowl with rice vinegar, salt and sugar. Mix well to coat. Cover and set in the fridge for at least 30 minutes.

Add all the sauce ingredients in a food processor, mix until smooth. Add more water if needed, until the sauce is thin enough to drizzle with a spoon. Spoon the sauce on a serving platter, topped with some microgreens.

Carefully transfer the tofu slices on top of the greens. Place some pickled cucumber onto the platter. Top with chili crisp and more microgreens. Serve.