Press the extra-firm tofu between clean towels for at least 15 minutes to remove excess moisture.

Cut the tofu into 1-inch cubes and toss gently in cornstarch until well-coated.

Heat a skillet over medium-high heat and add oil. Add tofu cubes in a single layer and cook for 3-4 minutes until golden brown.

Flip the tofu and cook for another 3 minutes until crispy. Remove from pan.

In the same skillet, add more oil if needed, then toss in sliced bell peppers and onions. Sauté for about 5 minutes until softened.

Add minced garlic and grated ginger, and stir continuously for about 30 seconds.

Add pineapple chunks to the skillet and caramelize for about 2-3 minutes.

Pour in the soy sauce, rice vinegar, and maple syrup mixture. Gently fold in the crispy tofu and stir for about 2 minutes.

Serve over brown rice, quinoa, or cauliflower rice.