1 package water-packed extra-firm tofu
2 Tbsp. cornstarch
2 tsp peanut oil
1 - 2 cups cut up stir-fry vegetables of your choice (sometimes I use a frozen bag of veggies, or a couple red peppers and onions)
2 cups fresh or canned pineapple chunks
2 Tbsp. finely grated fresh ginger root
3 Tbsp. molasses
1/2 cup pineapple juice (if canned) or other fruit juice (apple, orange, whatever)
2 Tbs fresh lime juice
1/4 tsp red pepper flakes
8 scallions, cut lengthwise into 2-inch pieces
1/4 cup minced crystallized ginger
4 - 6 cups cooked brown or white rice or cooked Asian stir-fry noodles
Pat or press tofu to get out excess moisture (You can wrap in paper towels and set in the fridge over night if you prefer it more firm and dry, personally I don't bother)
Cut tofu into 1/2 inch cubes. Toss with cornstarch.
Warm the oil in a large non-stick or well-seasoned cast iron fry pan, over high heat.
Add tofu cubes and fry over medium-high heat until crispy on several sides, about 3-4 min per side, as desired - turning carefully. You may need to add a bit more oil.
(They won't really "brown" but the cornstarch will make them crispy.)
Remove tofu cubes to bowl and and set aside. Add vegetables to pan and sauté quickly over high heat until barely tender-crisp (slightly under-done is good) - 3 - 5 minutes.
Add pineapple, pineapple juice, ginger and molasses to pan and stir-fry until the pineapple is brown and tender and juice has evaporated somewhat. Stir in the lime juice, red pepper flakes, scallions and vegetables.
Sauté until scallions are bright green and the vegetables are warm, about 3 - 5 minutes. Toss in crystallized ginger and tofu, stir carefully and serve over rice or noodles.