1. Peel off the shell of the egg, carefully clean the preserved egg under the tap, peel off the shell, and cut into a semicircle for standby.
2. Cut cucumber into thin slices, then cut into long shreds; wash with cold water and drain for standby.
3. Cut the scallion into shreds and cut the cucumber. Cut the scallion into long filaments for standby.
4. Put the shredded cucumber on the bottom of the plate, then place the cut tofu and semicircular preserved egg on it, and put the shredded green onion on it. Cut the tomato into a semicircular shape and drizzle with sauce.