Start by pressing the tofu. Wrap the tofu in a kitchen towel and place something heavy on top (like a cast-iron skillet). It takes about 4–6 hours to dry out, so you may need to replace the kitchen towel halfway through.

Once the tofu is pressed, create the marinade by combining the soy sauce, sesame oil, water, garlic, vinegar, and lemon juice in a bowl.

Chop the tofu into squares and place them in a plastic bag along with the marinade. Let marinate for at least 30 minutes, but preferably overnight.

Preheat oven to 350F. Place the tofu on a baking sheet lined with parchment paper (or a Silpat) and bake for 30–35 minutes.

Meanwhile, get started on the bok choy salad. Chop up the cilantro and green onion.

Mix the coconut oil, soy sauce, chile paste, peanut butter, and liquid stevia in a bowl. Add the cilantro and green onion. Note: If needed, you can microwave the coconut oil for 10–15 seconds to to melt it.

Once the tofu is almost cooked, add the lime juice to the salad dressing and whisk to combine.

Chop the bok choy into small slices (like you would with cabbage).

Remove the tofu from the oven and assemble the salad with tofu, bok choy, and dressing. Enjoy!