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1/4 cup rice wine vinegar

1 tablespoon thin soy sauce

2 tablespoons light miso paste

1 tablespoon sambal oelek

1/2 tablespoon sugar

2 tablespoons chopped gari (pickled ginger) Save 4 pieces for garnish.

1 teaspoon sesame oil

1/2 cup canola oil

1/2 cup chopped scallion greens

Salt and white pepper to taste

3 cups spinach chiffonade

1 package soft tofu (homemade or store bought), cut into 1/4- inch slices

1 tablespoon toasted sesame seeds for garnish