Begin by wrapping the extra-firm tofu in clean kitchen towels to absorb excess moisture. Place a heavy object on top to press it down for 15 minutes.

In a mixing bowl, toss the pressed tofu cubes with cornstarch until they are well-coated. Set aside on a plate.

Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Carefully add the coated tofu in a single layer. Cook for about 3-4 minutes on one side until golden, then flip and cook for another 3 minutes.

In the same skillet, add oil if needed, and sauté bell peppers and onion over medium heat for approximately 5 minutes. Stir in minced ginger and garlic for an additional 30 seconds.

Introduce the fresh pineapple chunks into the pan, stirring them with the sautéed vegetables. Allow to caramelize for about 2-3 minutes.

Pour the sauce mixture of soy sauce, rice vinegar, and maple syrup into the skillet, then add the crispy tofu back in, stirring gently to coat.

Remove the skillet from heat and serve over fluffy rice or quinoa. Garnish with sesame seeds or fresh cilantro.