1. Puree tofu until smooth in a food processor or blender, about 2 minutes. In a medium bowl, combine pureed tofu with lemon juice, red onion, vinegar, mustard, lemon zest, salt and if you would like add in 1/2 tsp of tamarind paste and srircha sauce and a little salt and pepper. Season with salt and pepper to taste. Refrigerate until ready to use.
2. With a vegetable peeler, peel cucumbers into wide strips to the seed core, turning cucumber between each stroke to keep strips the same width. Discard cores.
3. On a serving plate, wrap 3 or 4 strips together to make a 3-inch ring. Repeat to make a total of 4 rings. Fill rings with lettuce leaves and green beans as if filling a vase.
4. Divide dressing into 4 small bowls or ramekins, and place next to salads on plates. Arrange carrots and radishes around edges of plates.