Instructions: Cut the tofu into 1/4-inch thick slices and pat them very dry with a kitchen towel or paper towels. Cut each slice into 4 triangles by cutting a big "X" from corner to corner.

Combine soy sauce, sesame oil, and sherry in a large bowl. Add tofu, then, with a rubber spatula, very gently toss it with the marinade. Let marinate at least 30 minutes, or cover and chill up to 24 hours.

Preheat oven to 450 degrees.

Place the tofu and its marinade in a single layer in a large shallow baking dish. Bake 25 to 30 minutes, or until golden all over. Shake the pan after 15 minutes to prevent the tofu from sticking. Place the cooked tofu on a flat plate and cool slightly, then refrigerate until cold throughout, about 1 1/2 hours.

Meanwhile, bring a large stockpot of water to a boil. Drop in the soba and cook until al dente, about 7 minutes. You must watch soba carefully because if it is overcooked if it will fall apart, yet you dont want if it too firm either. Keep tasting a strand to be certain if it is cooked properly. Drain the soba in a colander, then rinse under cold running water. Vigorously shake out all the water, then place the noodles in a large bowl.

Make the dressing by combining all the ingredients in a bowl. Set aside.

Toast the sesame seeds by placing them in a small pot over medium heat. Swirl the pan around until the seeds become fragrant and start to smoke, about 4 minutes. Do not take your eyes off them. When lightly golden, pour them into a small bowl and let them cool.

When the tofu is cold, mix it into the noodles along with the sesame seeds and scallions. Pour on the dressing and toss well. Marinate the salad at least one hour or up to 2 days before serving. Cover and chill if it is longer than 2 hours. It is best served cool or at room temperature, remove it from the refrigerator a half hour or so before serving time. Just before serving mix in the spinach.

This recipe yields 4 servings.

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