This umami-rich dish features tempeh that has been pan-seared with spicy, grainy mustard and funky, salty miso. Ingredients For the baby bok choy to be roasted: 2 tablespoons vegetable oil 2 teaspoons tamari 4 young bok choy halves, cut lengthwise For the tempeh with miso-mustard: 1 (8-ounce) package of tempeh, sliced into eight squares. 1 … Continue reading Tempeh with miso-mayonnaise and roasted baby bok choy