• Press the tofu for 10 to 20 minutes to remove excess moisture. Place the tofu between layers of paper towel or a clean kitchen towel. Set a cutting board on top and weigh it down with something heavy, like a cast iron pan or a few cookbooks.
• In a small bowl, whisk together the rice vinegar, ketchup, brown sugar, 1 tablespoon soy sauce, and water. In a separate cup, mix 1 tablespoon of cornstarch with 2 tablespoons water to form a slurry. Stir in the Szechuan pepper, if using.
• Cut the pressed tofu into 1-inch cubes. Toss with 2 tablespoons soy sauce and 1 tablespoon cornstarch until evenly coated.
• Heat the oil in a large nonstick or cast iron skillet over medium-high heat. Add the tofu and cook for 6–8 minutes, turning occasionally, until golden brown and crisp. Transfer to a plate and set aside.
• In the same pan, add the onion and cook for 1 minute. Add the red bell pepper and cook for another 1–2 minutes, until just starting to soften.
• Stir in the pineapple, then pour in the sweet and sour sauce. Simmer for 1 minute. Stir the cornstarch slurry again and add it to the pan. Cook, stirring constantly, for 1–2 minutes, until the sauce thickens.
• Return the tofu to the pan and toss to coat in the sauce. Cook for another minute until heated through.
• Spoon over cooked white rice and garnish with green onions. Best enjoyed immediately.

Storage Tip:

• Leftovers can be refrigerated in an airtight container for up to 3 days.