Cut the tofu into 2.5 cm (1 inch) cubes, put in a bowl with 1 tablespoon of the soy sauce, the hoisin sauce, sesame oil, coriander, chilli and ginger and gently toss to mix. Cover and leave to marinate in the refrigerator for 2 hours or overnight.
Put the bean sprouts, spring onions, Chinese leaf and peanuts in a large bowl and toss well. Add the remaining 2 tablespoons soy sauce and toss to lightly coat.
Heat a griddle pan until hot, add the marinated tofu and cook over a high heat, turning occasionally, for 2–3 minutes until lightly scorched on all sides. Toss into the salad ingredients and serve.