Pour the soy sauce into a deep dish. Add the tofu slices and turn them over to moisten with soy sauce. Marinate in the fridge for 15 minutes to 6 hours.
Prepare three plates. In the first pour the flour, in the second the flax eggs, and in the third the panko breadcrumbs. Dip the tofu slices in the flour, then in the flax eggs, and finally coat them with the breadcrumb mixture.
In a skillet, heat the canola oil over medium-high heat. Bake tofu slices for 2 to 3 minutes per side until golden brown.
Serve with this Asian sauce: In a bowl, combine 1 tablespoons lime juice with 2 tablespoons peanut butter, 1 teaspoon chopped garlic and 1 tsp. chopped ginger