|1||pound fresh spinach, stemmed|
|1||block (12 to 14 ounces) soft or silken tofu, drained (see recipe for tofu scramble)|
|2||cups fresh mung bean sprouts|
|3||tablespoons sesame seeds|
|1 1/2||tablespoons sugar|
|1||tablespoon soy sauce|
|1||scallion, finely chopped|
|1||teaspoon dark sesame oil|
|1/2||teaspoon salt, or to taste|
2. Tip into a colander and rinse with cold water. Drain the spinach and squeeze with your hands. Coarsely chop it and transfer to a large bowl.
3. Set the tofu on the spinach and use a large metal spoon to crumble the tofu. Mix it with the spinach until thoroughly blended. Set the bean sprouts in a mound on top.
4. In a small skillet over medium heat, toast the sesame seeds, stirring often, for 3 minutes or until they begin to pop and color. Reserve 1 teaspoon of sesame seeds. On a cutting board or in a mini food processor, chop the remaining seeds finely.
5. In a small bowl, combine the crushed seeds, sugar, and soy sauce. Stir to dissolve the sugar. Pour the mixture over the spinach mixture. Sprinkle with whole sesame seeds, scallion, sesame oil, and salt. Toss before serving. Debra Samuels