Heat a sauce pot on medium-high heat for 30 seconds then add 2 Tablespoons of a neutral cooking oil.

Next, add the finely diced onion, ginger and garlic.

Lower the heat to low and sauté for 10 minutes, stirring occasionally.

Add 1/2 cup of coconut aminos to the sauce pot, gently stir and allow it to cook and reduce for 10-15 minutes.

While the sauce cooks, steam the silken tofu.

Gently invert the silken tofu from its package onto a heat proof plate then place into a pot with a bit of water and a steamer basket.

Steam for 5 minutes.

If you do not have a steamer, place the tofu block in a microwave-safe bowl then cover the bowl with wet paper towel. Microwave the tofu for about 5 minutes.

Once the tofu and sauce are done, spoon the sauce over the tofu on the hot plate or bowl.

Garnish with thinly sliced green onion and sesame seeds.

Bring a large pot of water to a boil. Once at a roiling boil, add the soba noodles and cook on medium-high for 7-8 minutes.

After the timer is up, drain and rinse the soba noodles well until cold water.

While the soba noodles are cooking, steam the broccolini the same way you steamed the tofu, about 10 minutes.

Add the soba noodles, broccolini and tofu to your plate or bowl.

Top everything with sesame seeds, if desired.