Recipe - Steamed Salmon And Spinach With San Bai Su

1 pack Firm tofu ; (14 oz)
1 pound Skinless; boneless salmon
fillet
One fourth cup Light soy sauce
One fourth cup Mirin
One fourth cup Unseasoned rice wine vinegar
1 Piece Fresh ginger
(12inch); peeled, and
Grated finely
Freshlyground black pepper;
to taste
1 pound Fresh spinach; washed,
stemmed
=== GARNISH ===
3 Scallions; washed, and
Sliced thinly on the bias
2 tablespoon Toasted sesame seeds

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,
yinyang patty and place on top of each piece of tofu. In a small saucepan,
bring to a boil the soy sauce, mirin, rice wine vinegar, ginger, and black
pepper. Remove from heat and reserve. 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. 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. This recipe yields 4