1-Press your tofu: Remove the tofu from its package and drain any liquid. Wrap the block in clean kitchen towels or paper towels and place it on a plate. Put another plate on top and weigh it down with something heavy like a cast-iron skillet or canned goods. Let it press for at least 15-20 minutes to remove as much moisture as possible.

2-Tear into pieces: Instead of cutting the tofu into perfect cubes, tear it into 1 to 2-inch irregular pieces. This technique creates more surface area and rough edges that crisp up beautifully and hold sauce better than smooth cubes.

3-Season the tofu: Place the torn tofu pieces in a medium bowl. Add 1 tablespoon of soy sauce, tossing gently to coat all pieces. This initial layer of seasoning adds depth to the tofu before we add the cornstarch coating.

4-Add dry seasonings: Sprinkle 1/2 teaspoon garlic powder, 1/4 teaspoon sea salt, and 1/4 teaspoon ground black pepper over the tofu. Toss gently to distribute evenly.

5-Coat with cornstarch: Add 1/3 cup cornstarch to the bowl and toss thoroughly until every piece of tofu is well-coated. The cornstarch will create that crispy exterior we all love. For extra crispiness, you can double-dip: let the coated tofu sit for 5 minutes, then toss with another light coating of cornstarch.

6-Heat the pan: Place a large skillet or wok over medium-high heat and add 1/4 cup of oil. Choose an oil with a high smoke point like avocado, canola, or vegetable oil. The oil should shimmer but not smoke when hot.

7-Add the tofu: Once the oil is hot, carefully add the coated tofu pieces in a single layer. Don’t overcrowd the pan, as this will cause the tofu to steam instead of crisp. Work in batches if necessary, leaving space between pieces.

8-Cook until golden: Let the tofu cook undisturbed for 2-3 minutes to develop a crust on the first side, then toss to crisp on all sides. Continue cooking for about 5 to 8 minutes total until all sides are golden brown and crispy.

9-Remove from pan: Transfer the crispy tofu to a paper towel-lined plate or wire rack to drain excess oil. Set aside while you prepare the sauce and vegetables.

10-Sauté the vegetables: In the same pan you used for the tofu, lower the heat to medium-high. Add 1/2 medium chopped red onion, 1/2 cup chopped pineapple, and 1 medium chopped bell pepper. Sauté these vegetables for about 5 minutes until the onions become translucent and the pineapple starts to brown slightly.

11-Prepare the sauce mixture: While the vegetables cook, whisk together 1/3 cup sugar, 1/4 cup ketchup, 1/4 cup vinegar, 1/4 cup water or pineapple juice, 1 tablespoon soy sauce, and 1 teaspoon garlic powder in a bowl until fully combined.

12-Add sauce to vegetables: Pour the sauce mixture over the sautéed vegetables. Bring to a slight boil, then reduce heat to medium-low and let simmer for about 5 minutes. The sauce will thicken and become glossy as it cooks.

13-Combine tofu and sauce: Add the crispy tofu back into the pan with the sauce and vegetables. Gently stir to combine, making sure all tofu pieces are coated in the sauce. The tofu will soften slightly but should retain much of its crispiness.

14-Season to taste: Taste the dish and adjust the seasoning if needed. Add more sugar for sweetness or additional soy sauce for saltiness and depth.

15-Garnish and serve: Remove from heat and top with 1/2 tablespoon sesame seeds and chopped scallions. Serve immediately over steamed rice or noodles to soak up the delicious sauce.