Press the tofu: Wrap tofu in paper towels or kitchen towel and sandwich between two plates. Place a heavy object on top and let sit for 20-30 minutes.
Make the Sauce:
In a saucepan over low-medium heat, whisk together tomato paste, liquid aminos, coconut sugar, rice wine vinegar, and pineapple juice. Bring to a low boil whisking frequently.
Whisk together the water and cornstarch to create a slurry and add it to the pot.
Constantly whisk the sauce until thickened (about 10 minutes).
Make the Tofu:
Once the tofu is pressed, cut it into cubes and add to a mixing bowl. Mix with 1 Tablespoon of cornstarch and gently mix together.
Using a large nonstick skillet over medium-high heat, melt 1 Tablespoon coconut oil. Add tofu and arrange it into an even layer. Let the tofu cook until golden brown on each side (do no move around the tofu when it is cooking. This will help it form a nice crispy outer edge).
Once the tofu is done cooking, set aside.
Make the Veggies:
Using the same pan as the tofu, melt the remaining Tablespoon of coconut oil.
Add bell peppers, onions, and pineapple chunks. Cook for 5-7 minutes.
Add the tofu back to the pan and add the sauce. Mix together and cook for 1-2 minutes until heated through.
Serve the sweet and sour tofu with rice. Top with green onions and sesame seeds!
Leftovers keep in the fridge for about 1 week.Reheat the leftovers in the microwave or warm-up on a pan on low-medium heat.