Prepare the tofu by draining the water, rinsing it a few times, and soaking it in fresh water for 5–10 minutes to remove any additives.

Clean the spinach by removing yellow or wilted leaves.

Boil water and add 1/2 tbsp of salt. Hold the spinach by the leaves and blanch the root side first for 3 seconds.

Submerge the spinach leaves in boiling water for another 3 seconds, then immediately transfer them to cold water.

Cut the blanched spinach into bite-sized pieces and rinse it again in cold water. Squeeze out excess water thoroughly.

Squeeze out the water from the soaked tofu and crumble it into the spinach.

Add 1/2 tbsp of salt, 1 tbsp of sesame oil, and a pinch of sesame seeds to the spinach and tofu mixture.