Press tofu in a tofu press or wrap in a dishcloth for 1 hour to remove most of the liquid. Freeze overnight, thaw and pat dry with a paper towel or dishcloth.
Cut into cubes and place in a resealable plastic bag. Add liquid aminos, all-purpose chicken seasoning blend, paprika, and cumin and then shake the bag until evenly distributed.
Allow this to marinate for about an hour if you have the time.
Add cornstarch to the tofu and shake the bag until all the cubes are covered in cornstarch.
Chop yellow onion, bell pepper, scallions and carrot. Finely mince garlic and set aside.
Chop the pineapple into chunks/ cubes along with a grated thumb of ginger. Set aside.
Heat a neutral-flavoured oil in a skillet over medium heat. Add tofu cubes and allow to fry on each side for 3-5 minutes or until crispy and golden brown.
Remove tofu and place them on a paper-towel-lined plate.
In the same skillet, add chopped veggies and sauté for 2-3 minutes.
You are now going to add liquid aminos, water/pineapple juice, ketchup, maple syrup and vinegar.
To make the cornstarch slurry, add the cornstarch to cold water/pineapple juice, mix well then slowly pour it into the pot while mixing.
Once the sauce begins simmering, add grated ginger and pineapple chunks.
Simmer for five minutes. Add tofu, mix until the sauce has been evenly distributed and remove from flame.
Serve warm with your side dish and a garnish of choice, enjoy!