INGREDIENTS

INSTRUCTIONS

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
3/4-inch thick. Place two salmon strips skin side together in a round,
yin-yang 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 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A17 broadcast 10-08-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-23-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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