Drain the tofu well and roll it in paper towel then place it on a cutting board.
Place a second cutting board or a skillet on top to press the tofu for about 15 minutes.
Preheat the oven to 400°F and cut the tofu into cubes then place on a parchment-line baking sheet in a single layer.
Bake for 25 minutes then remove and set aside to cool.
Whisk together the monk fruit erythritol sweetener, soy sauce, peanut butter, water, and sesame oil in a bowl.
Add the baked tofu and toss until evenly coated. Let rest for 15 minutes.
Meanwhile, place the cauliflower in a food processor and pulse into rice-like grains.
Heat the coconut oil in a large skillet over medium heat.
Add the bok choy and sauté for 2 to 3 minutes until it starts to wilt then add the tofu with a few spoonfuls of the sauce.
Cook for 2 to 3 minutes until heated through then spoon off into a bowl and cover to keep warm.
Heat a second large skillet over medium heat and grease with cooking spray
Add the cauliflower rice and season with salt and pepper – add a tablespoon or two of water then cover and steam for about 5 minutes.
Uncover and stir the rice and cook until just browned then spoon into a bowl.
Serve the cauliflower rice topped with the tofu and bok choy, drizzling with extra sauce and garnishing with sliced green onion.