Sesame-crusted beef and tofu with edamame salad

Ingredients:

• 1 tbsp vegetable oil + extra for greasing
• 2 tablespoons fish sauce
• 2 tablespoons grated peeled ginger root
• 3 cloves garlic, grated
• 450 g skirt steak, cut into 1 cm wide strips.
• 3 tbsp. l. spiced rice vinegar
• 3/4 cup frozen shelled edamame beans
• 1 package (340 g) of broccoli kale salad
• 2 cucumbers, thinly sliced
• 1/4 cup sesame seeds
• 1 package (9400g) extra-firm tofu, patted dry and cut lengthwise into 4 pieces
• 0.5 cup coarsely chopped fresh cilantro and/or mint

Preparation:

1. In a large bowl, combine the vegetable oil with the fish sauce, ginger, and garlic. Transfer 2 tablespoons of the mixture to a large zip-lock plastic bag and add the steak. Cover well and let marinate for 10 minutes. Mix the rice vinegar in a bowl with the remaining marinade and set aside.
2. Meanwhile, microwave the edamame according to package directions. Add the edamame, broccoli salad, and cucumbers to the bowl with the dressing, toss to combine, and set aside.
3. Heat a grill pan over medium heat and brush with vegetable oil. Sprinkle the steak with sesame seeds and toss to coat, pressing firmly. Grill the steak and tofu until the steak is cooked through and the tofu is charred, about 4 minutes per side. Top each serving of vegetable salad with a slice of tofu, some steak, and some greens.