Sweet-and-Sour Tofu with Bok Choy

block firm tofu (14 ounces)

about ¼ cup flour

salt

safflower, grapeseed, or other neutral oil

lemon juice

honey

soy sauce

grated ginger

grated garlic (3 cloves)

to 3 teaspoons sriracha

bunches baby bok choy, rinsed, trimmed and cut into bite-sized pieces

scallions, white and green parts chopped and separated