Take out a mixing bowl and make Bulgogi Marinade: Mix soy sauce, sugar and sesame oil together

Place the beef pieces into this marinade. Let it sit in it for 20 minutes. 

Take out another mixing bowl and make Salad Dressing: Mix all ingredients listed under Mustard Soy Sauce Dressing.

Then, take out a frying pan. Place it on a medium-high heat. Grill the meat pieces.

To plate: Place a layer of baby greens on the plate. Then place some mixed salad greens on top. Throw in a few cherry tomatoes as well. Then add the grilled bulgogi on top. Pour salad dressing when you are ready to eat. 

Open tofu package and empty out the water. Take out the tofu block. Place a few paper towels onto the cutting board. Split the tofu block in half (reference video). Use a few more paper towels to pat-down the tofu block. Then cut each tofu block into length-wise pieces.

Cut the stem off the oyster mushrooms. Split each mushroom off from the bundle. Give a quick rinse. Let it drip-off excess water. 

Take out a mixing bowl and make Salad Dressing: Mix everything listed under Soy Sauce Vinaigrette Sauce.

Take out a large frying pan. Put it on a medium-high heat. Put good amount of oil in. Once hot, place all of the tofu pieces in. Season the tofu with a few shakes of salt. Grill each side until they get crispy. This will take some time - so be patient. Once crispy, take out the tofu pieces.

Wipe-out the frying pan with a paper towel. Then add in the mushrooms - don't add any oil. Season the mushroom with a few shakes of salt as well. Once they get a sear, take them out.

Plate the salad: Place tofu piece at the bottom. Place a handful of baby greens on top. Then add your grilled oyster mushrooms on top. Pour salad dressing over the top. Bon Appetit!