Ingredients

• 1 14-ounce package firm tofu
• Kosher salt
• 8 cups spinach leaves
• 1 tablespoon sesame seeds
• 1 1/2 teaspoons sugar
• 1 teaspoon mirin (sweet rice wine)
• 1 teaspoon soy sauce

Instructions

1. Drain the tofu and wrap in paper towels to absorb excess water. Puree in a food processor until smooth, then transfer to a bowl and set aside.
2. Bring a large pot of salted water to a boil. Fill a bowl with ice water. Cook the spinach in the boiling water until wilted, about 2 minutes, then drain and plunge it into the ice water. Drain and squeeze out the excess water.
3. Toast the sesame seeds in a skillet over medium-low heat, tossing, until golden, about 3 minutes. Cool, then grind in a spice grinder. Stir the ground seeds, sugar, mirin, soy sauce and spinach into the tofu. Season with salt.
4. Photograph by Yunhee Kim