Gently place the silken tofu on a kitchen towel to drain.
Either thinly peel or julienne the cucumber in to long ribbons. Alternatively you can grate the cucumber.
Put the vinegar, water, sugar, garlic, ginger and salt in to a small saucepan and bring to a soft boil. Reduce the heat and cook for 3 three minutes until the sugar has dissolved. Remove from the heat and allow to cool for a minute or two.
Place the cucumber and onions in a small bowl and drain the dressing over the top, discarding the garlic and ginger. Add the chilli and sit while you cut the tofu.
Gently slice the tofu in to 6 even cubes. Place all the cubes in to a bowl or three cubes into two bowls if serving as an entree.
Spoon the cucumber dressing over the tofu making sure to include a good amount of cucumber, onions and chilli on top.
Serve with a tiny drizzle of soy sauce, sesame oil and a smattering of black or sesame seeds.