Place the fresh spinach leaves in a large salad bowl, ensuring there is plenty of room for tossing.
Heat the peanut oil in a medium skillet over medium-high heat.
Once hot, add the minced ginger and garlic.
Cook, stirring constantly, for about 1 minute until fragrant and just softened.
Add the sliced scallions and cook for another minute.
Stir in the sugar, rice wine vinegar, and 2 tablespoons (30 ml / 1 fl oz) of water.
When the mixture begins to bubble, reduce the heat to medium-low.
Cook, stirring occasionally, for 2 to 3 minutes until the dressing becomes slightly syrupy.
Remove from heat and stir in the soy sauce and sesame oil.
Season with red pepper flakes and black pepper to your liking.
While the dressing is still warm, pour it over the spinach and toss immediately until the leaves are well coated and slightly wilted.
Add the Tofu Croutons and toss again.
Taste and adjust seasoning with salt if necessary, then serve immediately.
Turn this salad into a more substantial meal by adding 2 ounces of soaked and cut bean thread noodles or 2 cups (480 ml) of cooked rice vermicelli.
