Wrap the tofu in a paper towel and press out the excess water. If it has a lot of liquid, press it for 10 minutes using a tofu press. Alternatively, place the block of tofu on a plate and cover it with a flat surface, weighted down.

Cut the tofu into cubes, add it to a large bowl, and toss it with 1 tablespoon of lemon juice plus 1 tablespoon of soy sauce. Set aside.

To make the sauce, add the pineapple juice, rice vinegar, ¼ cup soy sauce, maple syrup, and garlic in a small saucepan over medium heat. Stir to combine the ingredients.

Mix 2 tablespoons of cornstarch in ½ a cup of water in a small dish until smooth. Add the cornstarch to the sauce and whisk vigorously, so there are no lumps.

Reduce the heat to low and simmer the sauce until you are ready to use.

Preheat the oven to 425 F (220 C) or the air fryer to 375 F (190 C). Sprinkle 1 tablespoon of cornstarch over the top of the tofu and gently mix it until it is absorbed.

To bake: place the tofu cubes on a lined baking sheet, separated into a single layer. Bake for 15-20 minutes until the tofu starts to brown. Then flip and bake another 5-10 minutes until the tofu is crispy.

To air fry: Add the tofu to the air fryer basket in a single layer. Air fry for 10-12 minutes. Toss the tofu after 5-6 minutes. Air fry until brown and crispy.

Heat a large skillet or frying pan over medium-high heat for the stir fry. Add the veggies and stir them for 2-3 minutes until they are slightly brown, tender, but crispy.

Add the sauce and crispy tofu to the stir fry veggies. Or serve the tofu in the sauce directly over rice or noodles.