Press the Tofu: Wrap the tofu block in a clean kitchen towel or paper towels.
Place a heavy object (like a cast-iron skillet) on top and press for at least 30 minutes to remove as much water as possible.
Once pressed, cut the tofu into 1-inch cubes.
Marinate the Tofu: In a bowl or zip-top bag, whisk together 1 tbsp (15 ml) soy sauce, minced garlic, lemon juice, sesame oil, water, and rice wine vinegar.
Add the tofu cubes, toss to coat, and let marinate for at least 30 minutes, or overnight in the fridge for best results.
Bake Until Crispy: Preheat your oven to 350°F / 175°C.
Spread the marinated tofu in a single layer on a parchment-lined baking sheet.
Bake for 30 minutes, flipping halfway through, until the edges are golden brown and crispy.
Make the Peanut Dressing: While the tofu bakes, whisk together the sambal oelek, peanut butter, liquid stevia, melted coconut oil, and 2 tbsp (30 ml) soy sauce in a large salad bowl until smooth.
Assemble the Salad: Thinly slice the bok choy and add it to the bowl with the dressing.
Add the chopped cilantro and green onion. Just before serving, squeeze in the lime juice and add the warm, crispy tofu.
Toss everything together until well-coated and serve immediately.
