- Bring the water and salt to a boil in a pan, then place in a bowl. Squeeze the lemons, dice the tofu and put both in salted water. Cool down and put in the refrigerator overnight or for at least 6 hours.
- The next day, prepare the watermelon, cut it into 2cm cubes and put it in a bowl. Drain the tofu, rinse the mint and add both to the melon.
- Briefly roast the sesame seeds with the pan, pour over the salad and mix everything.