1.Press tofu between two chopping boards with weight on top, raiseone end; stand 25 minutes. Cut into cubes.
2.Halve cucumber lengthways; discard seeds with teaspoon. Slice cucumber thinly; place in colander. Sprinkle with salt; stand 30 minutes. Rinse under cold water; drain, gently squeezing out excess moisture.
3.Meanwhile, make dressing.
4.Heat oil in medium saucepan; deep-fry tofu, in batches, until golden. Drain on absorbent paper.
5.Place cucumber in medium bowl with seaweed and dressing; toss gently to combine.
6.Divide tofu among serving dishes, top with cucumber salad. dressing Stir ingredients in small saucepan over heat, without boiling, about 5 minutes or until sugar dissolves. Cool.