Sweet and Sour Tofu with Pineapple

• 2 Blocks Extra Firm Tofu, pressed & cubed
• 1/3 Cup Cornstarch
• 1/2 Cup Maple Syrup
• 1/4 Cup Apple Cider Vinegar
• 3 Tablespoons Ketchup
• 2 Tablespoons Liquid Aminos or Tamari
• 2 Cloves Garlic, minced
• 1 Teaspoon Red Pepper Flakes
• 1/2 Teaspoon Pepper
• 2 Cups Cubed Pineapple
• 1 Medium Red Onion, diced
• 1 Red Bell Pepper, diced
• 1 Green Bell Pepper, diced
• Toppings: Sesame Seeds, Sliced Scallions
• White Rice, to serve

1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
2. In a medium bowl, toss the cubed tofu with the cornstarch.
3. Transfer to the prepared baking sheet and bake for 35-40 minutes.*
4. Meanwhile, make the sauce. In a small bowl, mix the maple syrup, apple cider vinegar, ketchup, liquid aminos, garlic, red pepper flakes, and pepper.
5. Heat a non-stick pan to medium heat. Add the onion, and peppers. Sauté, using the sauce as the cooking liquid, until the veggies are soft.
6. Stir in the pineapple and cook a few minutes more.
7. When the tofu is ready, add the tofu to the pan and stir to coat. Serve and enjoy!

*I did not have any issues with sticking, but it's possible that the tofu will stick to the foil. Check the tofu halfway through baking and add a few tablespoons of water or broth to the pan if you notice sticking.