1 bunch spinach
2 cured pressed brown tofu (available in Chinese market, 4 in a pkg.)
1/2 c. Planter's cocktail peanuts
2 tsp. sesame oil

Cut tofu into 1/2-inch cubes. Cook spinach in boiling water for 30 seconds; remove and rinse under cold water. Squeeze excess water from spinach. Cut spinach into about 1/2-inch long; mix well with tofu, peanuts and sesame oil. Serve cold. (I like this dish the best, but I can't get my children to eat it. Hope you have better luck!)