For the pineapple sweet & sour tofu: ⠀
press 1-14oz block extra firm tofu to remove excess moisture (or buy pre pressed tofu).⠀
Cut into 1/2-1 inch cubes. Toss in olive oil and bake 400F/200C on parchment-lined baking sheet until golden brown. For sauce, in small saucepan mix: 1-1/2 cups unsweetened pineapple juice, 1/4 cup apple cider vinegar, 1/4 cup low-sodium Tamari/soy sauce, 1 minced garlic clove, 1/2 tsp finely grated ginger, 1-2 tsp maple syrup. Bring to a boil while whisking. Add 2 tbsp arrow root (dissolved in 1/4 cup water) and keep whisking 1 more minute until thickened. Pour onto baked tofu and add toasted sesame seeds. Served here with millet and brown rice ramen. Enjoy!