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To a large pan on medium heat, add the oil, tofu, shiitake mushrooms, and tamari. Cook for 8 minutes, stirring only a couple of times to allow the tofu to sear and develop a golden crust.
Cook the soba noodles according to the packet instructions. Once cooked, rinse under cold water until the noodles are cold; this prevents sticking.
Add the ginger, garlic, miso, tahini, Sriracha, vegetable stock powder, lime juice, and water to a small blender and blend until smooth.
Layer the sauce at the bottom of each container with the tofu and mushrooms, noodles, carrot, bok choy, nori sheets, and scallions.
When ready to eat, cover with boiling water, and allow to rest covered for 10 minutes. Stir well and enjoy!