Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
12 ounces tofu, well drained
1/2 pound fresh spinach or 1/2 package (5 ounces) frozen spinach
1/2 cup dried shrimp, soak in water until soft
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon sesame chili oil
1/8 teaspoon salt
Mix all ingredients
Drain water from tofu; about 30 – 60 minutes.
Crumble tofu. Place tofu in an unheated wok or skillet and cook over medium heat for 4 – 5 minutes, stirring constantly, or until tofu breaks into smaller pieces. Cook spinach until tender; about 5 minutes. Drain and cut into 1 1/2″ long pieces. Place into individual bowls. Sprinkle dried shrimp and crumbled tofu over spinach. Accompanied with dressing.
Makes 2 servings.