It is a very easy and simple Chinese side dish. The most popular versions are made with wild vegetable found in the field in spring season. I made simpler by using spinach because it is more accessible in America.
2 pieces dried smoked tofu (available in any Asian grocery store and some American grocery stores too)
1 bunch spinach
1/3 to 1/2 teaspoon sugar
1/2 to 1 teaspoon sesame oil
salt to taste
water for blanching spinach
Dice the smoked tofu into small pea size pieces.
Rinse the spinach under running water. Blanch it in boiling water for 5 seconds and then shock it in icy or cold water. The vibrant green color can be kept by doing so.
Add spinach, tofu, sugar, sesame oil and salt to a medium bowl. Mix well with a fork or wooden spoon until everything is well combined together.
It can be served immediately, but the longer it sits, the better it gets.