Smoky tempeh salad with charred bok choy and plum

• Crumble or cut the tempeh into ¼-inch pieces.
• In a large bowl, stir together the smoky marinade and 1 tablespoon [2 TBL] oil.

In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to the bowl with the marinade, and toss to coat. Wipe the pan dry.
While the tempeh cooks, prepare the remaining ingredients.

• Trim the root ends from the bok choy, keeping the heads intact; cut the bok choy in half lengthwise.
• Cut the plum in half and remove the pit; cut the fruit into ½-inch-thick wedges.
• Trim the root ends from the scallions; cut the scallions into 1-inch lengths.
• Cut the lemon into wedges for garnish.

In the same pan used to soften the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Using a slotted spoon, add the tempeh to the pan and cook, stirring occasionally, until the edges are starting to brown and crisp, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a paper-towel-lined plate. Wipe out the pan.

In the same pan used for the tempeh, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the bok choy, cut sides down, season with salt and pepper, and cook, turning once, until lightly charred, 2 to 3 minutes per side. Move the bok choy to one side of the pan. Add the plum to the empty side of the pan and cook, turning once, until lightly browned and starting to soften, 1 to 2 minutes per side. Stir in the scallions with the plum, adding more oil if the pan is dry, and cook, stirring occasionally, until the scallions are starting to brown, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the bok choy, cut sides up, to individual plates and top with the tempeh, plum, and scallions. Sprinkle with the sesame seed blend and serve with the lemon wedges.