Step 1

Press the tofu if you haven't already - see note. Cut it into cubes.

Step 2

Pour the marinade into a plastic zip top bag: 2 tablespoons soy sauce, [2 tablespoons pineapple juice and 1/2 inch] of fresh peeled ginger. Add the cubed tofu and mix around so it's all covered with marinade. Place in the fridge for at least 30 minutes.

Step 3

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

Step 4

When the tofu is done marinating, remove the tofu and place in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes, flipping each piece half way through the cooking time.

Step 5

In the meantime, whisk together the stir fry sauce: tomato paste, 3 tablespoons soy sauce, 2 tablespoons pineapple juice, maple syrup, and vinegar. Mix together the cornstarch and water and add to the sauce. Whisk well and set aside.

Step 6

Heat a large skillet with 2 tablespoons water (or broth) over medium-high heat. Add the garlic and ginger and sauté for about 3 minutes until fragrant.

Step 7

Add the carrots and 1/4 cup water (or broth), cover and let cook about 5 to 7 minutes. Check every few minutes and add more water/broth if the pan is getting dry. Add the snow peas, water chestnuts, scallions and pineapple chunks and cook another 2 to 3 minutes.

Step 8

Add the stir fry sauce and mix well. Add the baked tofu and mix again.

Step 9

Serve over rice and garnish with sliced green onions, sesame seeds and a sprinkle of sesame oil, if desired.