Steamed Salmon and Spinach with San Bai Su

• 1 (14ounce) 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

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

skinless, light soy sauce, mirin, rice wine vinegar, fresh ginger, freshly ground black pepper, fresh spinach, scallions, sesame seeds

Taken from www.foodnetwork.com/recipes/steamed-salmon-and-spinach-with-san-bai-su-recipe.html (may not work)