Step 1

Pat dry the bloc of tofu with a clean towel, then cube it in about 1-inch pieces. Transfer to a bowl and add the cornstarch over. Use your fingers to toss the cubes in the bowl so they are all well coated.

Step 2

Warm up a large nonstick pan with a little oil, then add the cornstarch-covered tofu. Distribute them evenly all over the pan so they don't touch each other. Cook on medium-high heat for 5-7 minutes or until golden brown, then flip and cook on the other side. Keep going until most sides are roasted, about 10-15 minutes.

Step 3

While the tofu is cooking, whisk the water, soy sauce, brown sugar, tomato paste, rice vinegar, garlic and cornstarch together in a bowl.

Step 4

When the tofu is done, transfer the cubes to a plate and put the pan back on the stove. Transfer the bell pepper to the pan (you can add a little extra oil if needed) and cook for about 5 minutes on medium-high heat while stirring often.

Step 5

Then, add the pineapple and pour the sauce over in the pan (whisk the sauce again just before serving). Careful for the splashes. Stir right away until thickened, about 60 seconds. Then, add the tofu and cook for 1-2 more minutes.

Step 6

Serve over rice or noodles with sesame seeds and green onions. Enjoy!