Ingredients

• 1 (14 ounce) package firm tofu
• 1 (1 pound) skinless, boneless salmon fillet
• 1/4 cup light soy sauce
• 1/4 cup mirin
• 1/4 cup unseasoned rice wine vinegar
• 1 (1/2inch) piece fresh ginger, peeled and grated finely
• Freshly ground black pepper
• 1 pound fresh spinach, washed and stemmed
• 3 scallions, washed and sliced thinly on the bias, for garnish
• 2 tablespoons toasted sesame seeds, for garnish

Instructions

1. Cut tofu into four slabs and place on a thin cotton towel or piece of cheesecloth to drain. Slice salmon fillet into eight slices, each about 3/4inch thick. Place two salmon strips skin side together in a round, yin yang patty and place on top of each piece of tofu.
2. In a small saucepan, bring to a boil the soy sauce, mirin, rice wine vinegar, ginger, and black pepper. Remove from heat and reserve.
3. Place a rack above boiling water in a large pot with a cover. Place tofu/salmon on rack in steamer, surround it with the spinach, and steam, covered, for 4 to 6 minutes.
4. To serve, place a tofu/salmon in each of four shallow bowls and arrange hot spinach around edges. Pour soy mixture over each and sprinkle with scallions and sesame seeds. Serve immediately.