Begin by chopping the teriyaki-style tofu into large cubes and breaking the cauliflower into small florets. In a skillet, heat sesame oil over medium-high heat for about 1 minute until shimmering.

Add the cauliflower and sauté for approximately 3 minutes until it starts to soften and turn golden.

Next, stir in minced garlic and sauté for another minute until fragrant.

Incorporate chopped tofu, green onions, and fresh shiitake mushrooms into the skillet. Add minced ginger and miso paste, stirring well.

Continue cooking for another 3-4 minutes until the mushrooms are tender.

Fold in bok choy leaves into the skillet, sautéing for an additional 1-2 minutes until they wilt. Pour in soy sauce and cook for 8-10 minutes.

Remove the skillet from heat and let the filling cool for about 5 minutes.

While the filling cools, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, and minced ginger in a bowl.

Transfer the cooled veggie mixture to a food processor and pulse until a chunky mixture is formed.

On a lightly floured surface, place an eggless dumpling wrapper and spoon a small amount of filling in the center.

Moisten the edges with water, fold the wrapper over, and seal securely.

Heat a non-stick pan over medium heat and cook the dumplings for about 2 minutes per side until golden brown.

Serve immediately with the Easy Peanut Sauce on the side.