Thoroughly wash the spinach several times. Shake off the excess water, and cut it into 3 to 4-inch (8-10cm) pieces. Set aside.

Mix the sauce by combining the minced garlic, light soy sauce, Chinese black vinegar, sesame oil, oyster sauce, and white pepper. Set aside.

Bring a medium pot of water to a boil. At the same time, prepare a large bowl of ice water and have it ready. Once the water is boiling, add 1 teaspoon neutral oil, and blanch half of the spinach for 30-60 seconds. Remove the spinach with a strainer or slotted spoon, and transfer it to the iced water. Repeat with the second half of the spinach, adding another teaspoon of oil to the water before you add it to the pot.

After all of the spinach is cooked and in the ice bath, add the bean curd skin to the same pot of boiling water. Cook for 3-4 minutes until softened. Strain into a colander and let it cool completely.

Remove the spinach from the ice bath, squeezing it in handfuls to remove the excess water. In a large mixing bowl, combine the spinach, tofu skin, peanuts, and the prepared sauce. Toss until well combined. Serve at room temperature.

If you want to serve this salad chilled or are making it ahead of time, add the peanuts right before serving so they will still be crunchy!