Ginger-Scallion Tofu Scramble With Spinach and Chili Oil

Name: Ginger-Scallion Tofu Scramble With Spinach and Chili Oil
Cuisine: Asian
Ingredients: 2 16-oz. packages silken tofu, preferably firm silken tofu; 4 scallions; 1 5" piece ginger; 4 garlic cloves; 2 Tbsp. plus 1½ tsp. light soy sauce (such as Pearl River, Lee Kum Kee, or Kikkoman); 1 Tbsp. plus 1½ tsp. mirin; 1 Tbsp. plus 1½ tsp. toasted or untoasted sesame oil; 2 tsp. ground cumin; 1 tsp. ground turmeric; ¼ tsp. kosher salt, plus more; ¼ tsp. coarsely ground black pepper, plus more; 4 Tbsp. plant-based butter or unsalted butter; 7 oz. baby spinach (about 8 cups); ¼ cup store-bought or homemade fried shallots; Chili oil (such as Lee Kum Kee Chiu Chow; for serving); 4 slices sourdough bread, toasted