In a hot saute pan, add the tempeh cubes and the umami sauce. Saute until golden.
Add the mushrooms. Saute for a minute or two.
Meanwhile, in a separate saute pan, add 1/2 c broth, the baby bok choy and sliced red onions cooking just a few minutes. Add the diced red bell pepper.
Remove from the skillet and set aside.
Add the remaining 1-1/2 c broth to the same hot saute pan along with garlic, ginger,miso, vinegar, umami sauce, red pepper flakes and date sugar.
Return the vegetables (except bok choy) to the saute pan along with the cooked tempeh, lowering the heat and stirring to combine the flavors and reduce the mixture just slightly, about 5 minutes.
Ladle into a bowl with the reserved bok choy.
Garnish with chopped parsley and white sesame seeds, if desired.