Remove tofu and set aside. Drain tofu and wrap in paper towel or tea towel to remove excess water. Pour in the sauce over the veggies. In a separate bowl whisk together the sugar ketchup vinegar water soy sauce and garlic powder for the sweet and sour sauce and stir together until fully combined. Perfect served with a bowl of rice or tossed with your favorite noodles.
Bake in a preheated 425 f oven for 30 to 40 minutes until crispy and golden brown. Cut the tofu into 1 x 1 inch bite sized pieces. Pat dry with kitchen towel or paper towel. Heat the remaining oil in the pan over a high heat. Whisk all the ingredients for the sweet and sour sauce until sugar has dissolved in a bowl and set aside.
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Drain and set aside pineapple reserving 1 4 cup of the juice. Whisk the reserved pineapple juice vinegar ketchup soy sauce and sugar in a medium bowl until smooth. Gently put the tofu into a plastic bag and add the potato starch. Whisk pineapple juice brown sugar vinegar cornstarch tamari and salt together in the same pan. If you want to bake the tofu toss the cubes in 2 tablespoons of cornstarch in a large bowl and lay out in an even layer slightly spaced apart on a large parchment lined baking sheet.
Slice tofu into 1 inch cubes. Stir constantly over medium heat until thickened 3 to 5 minutes. Let marinate for at least 5 minutes and up to 30 minutes. Use any veggies starch vinegar or sweetener you have on hand. Slice tofu into 1 inch cubes.
Use any veggies starch vinegar or sweetener you have on hand. Drain and set aside pineapple reserving 1 4 cup of the juice. Toss with 3 tablespoons of the sauce. Bake in a preheated 425 f oven for 30 to 40 minutes until crispy and golden brown. If you want your sweet and sour tofu with pineapple just sautée it with the veggies.
Let marinate for at least 5 minutes and up to 30 minutes. Remove tofu and set aside.
