Rice: Cook the rice according to the package instructions. → I only cook rice in a rice cooker! Makes truly the best rice!
Tofu: Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Cut the tofu into cubes, place them with the cornstarch in a container, and shake well until the tofu is fully covered.
Heat a skillet with one tablespoon oil over high heat, add the tofu, and fry for 5-10 minutes until crispy. Set aside.
Sweet & Sour Sauce: Heat a skillet with ½ tablespoon oil. Add bell pepper and pineapple and stir-fry for five minutes.
In a bowl, mix all the ingredients for the sweet & sour sauce. Add it to the skillet and cook while constantly stirring until thickened (~ 1-2 minutes). → Add more water if the sauce turns out too thick!
Add tofu and stir well. Serve over rice! Feel free to sprinkle with sesame seeds and finely sliced scallions.
Leftovers can be stored for up to 3 days in the refrigerator.