Steamed Salmon and Spinach with San Bai Su

Deselect All

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