Ingredients

• 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

Instructions

1. In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning. Pour dressing into a bowl and fold in scallions. Toss the spinach with the dressing.
2. Plating: Place a ring mold in the center of a plate. Make a napoleon by alternating layers of tofu and spinach. Remove ring and drizzle with more dressing. Garnish with gari and sesame seeds.