Ingredients

• 1 tablespoon vegetable oil, plus more for brushing
• 2 tablespoons fish sauce
• 2 tablespoons grated peeled fresh ginger
• 3 cloves garlic, grated
• 1 pound skirt steak, sliced into 1/2-inch-thick strips
• 3 tablespoons seasoned rice vinegar
• 3/4 cup frozen shelled edamame
• 1 12-ounce package broccoli slaw
• 2 Persian cucumbers, thinly sliced
• 1/4 cup sesame seeds
• 1 14-ounce package extra-firm tofu, drained, patted dry and sliced lengthwise into 4 pieces
• 1/2 cup roughly chopped fresh cilantro and/or mint

Instructions

1. Whisk the vegetable oil with the fish sauce, ginger and garlic in a large bowl; transfer 2 tablespoons to a large resealable plastic bag and add the steak. Turn to coat, then set aside to marinate, 10 minutes. Whisk the rice vinegar into the bowl with the remaining marinade; set aside.
2. Meanwhile, microwave the edamame as the label directs. Add the edamame, broccoli slaw and cucumbers to the bowl with the vinegar mixture; toss to coat, then set aside.
3. Preheat a grill pan over medium heat and brush with vegetable oil. Sprinkle the sesame seeds over the steak and toss to coat, pressing to adhere. Grill the steak and tofu until the steak is just cooked through and the tofu is marked, about 4 minutes per side for each. Top each serving of the vegetable mixture with a piece of tofu, some steak and the herbs.
4. Photograph by Ryan Dausch