1Rinse rice really well under running water. Cut canned pineapple and rep peppers into bite-sized pieces and set aside.

2Add rinsed rice to a small cooking pot (20 cm ~ 8 inch, preferably cast iron).

3Add water and bring to a boil. Stir once. Reduce heat to very low (induction #2), close the lid and let simmer for 15 minutes - or until rice is soft and completely cooked through. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff it up with a fork or a spatula. Set aside.

4In the meantime, make the sauce. Add water, syrup, pineapple juice, vinegar, tomato paste, soy sauce and cornstarch to a mixing bowl.

5Whisk to combine and set aside.

6Break tofu into bite-sized pieces using your hands and add to a medium-sized mixing bowl.

7Add garlic powder, onion powder, ginger powder and cornstarch.

8Mix to combine so the tofu is evenly coated.

9Preheat a large non-stick frying pan (28 cm ~ 8 inch). Reduce heat to medium (induction #4) and add olive oil. Break tofu into bite-sized pieces using your hands and add to the pan.

10Cover the tofu with a lid that is smaller than the pan and place something heavy on top of it to press the tofu. Alternatively, use a heavy burger press. Cook, over medium heat, pressed, for 5 minutes or until all the moisture has evaporated. Flip the tofu pieces over and press them again. Cook for another 5 minutes.

11Remove the press and set heat to very low (induction #2). Add cut pineapple and pepper pieces to the tofu. Mix to combine, cover the pan with a lid and cook for 5 minutes. Stir occasionally.

12Remove the lid. Pour the sauce over the tofu mix.

13Cook and stir with a spatula for 2 minutes or until the sauce thickens and is piping hot.

14Add cooked rice to plates.

15Top with sweet and sour tofu.

16Sprinkle with sesame seeds.