Bring a pot of water to a boil over medium heat.
Place the tofu on a shallow heatproof bowl inside the steaming basket. Place the basket over the pot of boiling water, and steam for 6 minutes covered.
Add oil to a wok over high heat. Once hot, add salt, chopped spinach, garlic. Toss and let cook for 1 minute.
Drizzle over Lee Kum Kee Gluten Free Soy Sauce and Lee Kum Kee Pure Sesame Oil, stir for 30 seconds. Remove from heat. The spinach should be lightly wilted.
Arrange the spinach on a plate, top with sliced tofu and drizzle over the pan juices and sprinkle with white pepper.