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1. Drain the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 15-20 minutes to remove excess moisture.
2. Cut the pressed tofu into bite-sized cubes (about 1-inch pieces).
3. Toss the tofu cubes in cornstarch until evenly coated.
4. Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat.
5. Add the coated tofu cubes in a single layer and cook for 3-4 minutes on each side until golden brown and crispy. Remove and set aside on a plate lined with paper towels.
6. In the same skillet, add more oil if needed and sauté the diced onion for about 2 minutes until translucent.
7. Add minced garlic and ginger, stirring for 30 seconds until fragrant.
8. Add diced red and green bell peppers and cook for another 3-4 minutes until slightly tender but still crisp.
9. In a small bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, and sesame oil. Pour this mixture into the skillet with the sautéed vegetables.
10. Stir in pineapple chunks and let the sauce simmer for about 5 minutes. For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the sauce, stirring until thickened.
11. Gently fold the crispy tofu back into the skillet, ensuring each piece is well-coated with the sauce. Cook for an additional 2-3 minutes to allow the tofu to absorb some sauce.
12. Taste and adjust seasoning if necessary.
13. Serve the sweet and sour tofu over steamed rice or quinoa.
14. Garnish with sesame seeds and chopped green onions before serving.

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