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. Allow the vegetables to sweat in the oil for 10-15 minutes on medium-low heat.

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.

Once fully cooked, slice or chop the broccolini into desired size.

Peel and chop the fresh ginger. Wash the baby bok choy and the broccolini then cut off the ends.

Add 1 teaspoon of coconut oil and 1/2 a teaspoon of toasted sesame oil to a large skillet and turn the heat to medium-high.

Once the skillet is hot, add the ginger, stir and cook for a couple of minutes then add the baby bok choy, broccolini, 1/2 a teaspoon of salt and 1 cup of water.

Cover the skillet and allow the vegetables to steam on medium heat for 3 minutes then move the vegetables to a plate to rest. Leave the ginger and leftover water in the skillet. It will be used for the silken tofu.