Cui Ju Dou Fu

Cut the Firm Tofu into 2cm cubes. Bring a pot of water to a boil, blanch the Firm Tofu cubes for 2 minutes, then drain and set aside.

Wash the Fresh Spinach thoroughly. Blanch the Fresh Spinach in boiling water for 30 seconds until wilted, then immediately transfer to an ice bath to cool. Squeeze out as much excess water as possible from the Fresh Spinach, then finely chop or blend it into a smooth paste.

Mince the Ginger and Garlic. Slice the Scallion, separating the white and green parts.