Gather all ingredients and equipment.

Drain tofu from package. Slice to one inch thickness and place on a paper towel-lined plate or tray.

Place another layer of paper towels on top of the tofu. Stack another plate/tray of similar size on top of the tofu and paper towels. Add weight in order to press out water. Let sit for 20 minutes, changing the paper towels as needed. Cut into 1/2" diced cubes.

In a medium sized bowl, whisk together the eggs.

Arrange an assembly line as follows: first a bowl with the tofu, second the bowl with the scrambled eggs, then third a bowl with the cornstarch.

Place the tofu into the egg mixture to fully coat the pieces. Then coat each piece in the cornstarch. Make sure all sides of the tofu have been coated and shake off any excess. Set the breaded tofu on a plate or a small baking sheet.

Preheat a medium skillet over medium heat. Once the pan is hot, add in 1 1/2 teaspoons of the canola oil.

Place the tofu one by one into the hot skillet and allow to form a golden brown crust on the bottom before flipping it. Be sure to not crowd the pan - if the tofu pieces touch each other they will not get crispy. You will probably need to cook in multiple batches.

When the tofu is crispy, remove and place on a plate or baking sheet lined with paper towels to absorb excess oil. Use the remaining oil in subsequent batches, if needed.

Set aside (keeping warm).

For the Sautéed Vegetables and the Sweet & Sour Sauce

Preheat a medium sauté pan on medium-high heat. Once the pan is hot add 1 teaspoon of oil.

Add the onion and pepper to the pan. Cook until soft, about 5-7 minutes, stirring occasionally.

While the onions and peppers are cooking, make the sauce. In a small bowl combine the orange juice, soy sauce (or tamari), rice vinegar, tomato paste, brown sugar, ground ginger, garlic powder, and cornstarch. Whisk to combine very well.

When the onions and peppers are soft, add the pineapple and 2 Tbsp of water. The water will help the vegetables to cook down more and provide some steam to your pan. Continue to cook until the vegetables are very tender and most of the water has evaporated.

Pour in the sweet & sour sauce and the cooked tofu. Stir to evenly coat tofu and vegetables in the sauce. Allow the sauce to come to a simmer and cook for about 3 minutes, or until the sauce has thickened.

Remove from the heat and serve over brown rice or enjoy on its own. Optional: Garnish with sliced green onions and toasted sesame seeds.