Cut the block of tempeh in half crosswise. Place in a sauté pan with ¾ cup of water. Cover with a lid and steam for 15 minutes or until water is gone over medium low heat.

Meanwhile, prepare the noodles according to package directions. Once they are done rinse with cold water to bring temperature down.

Prepare the cucumber, carrots, and scallions and place in a large bowl along with the cooked noodles.

Prepare the ginger lime sauce by adding all ingredients into a bowl and whisking until well incorporated. Reserve 1 ½ tablespoons for later. Add the rest of the sauce to the soba noodle salad and mix. Place in fridge until ready to eat.

Once the tempeh is done steaming, add 1 teaspoon of sesame oil and cook the tempeh on each side for about 5 minutes or until golden over medium low heat.

Cut the bottom of the bok choy off, so you have the long leaves. Once the tempeh is done remove from the pan and then add the bok choy with ¼ cup of water. Cover and steam for 5 minutes until bright green. Drain any remaining liquid.

Add the tempeh back into the pan along with 1 ½ tablespoons of the ginger lime sauce. Cook for 2 to 3 minutes over medium heat until sauce is absorbed by bok choy and tempeh.

Cut the tempeh into several crosswise pieces. Place on a large plate with the soba noodle salad and bok choy. Garnish with extra green onion and sesame seeds if desired.