Prepare rice according to package instructions and set aside.
Toast almonds in a skillet for approx. 10 minutes (on medium-low heat), shaking half way through. Toast just until golden brown. Set aside.
Press tofu for 20 minutes between two weighted plates to catch the liquid. Drain and cube.
In a large skillet on medium-high heat, sauté tofu in vegetable oil and tamari (or soy sauce) until lightly browned.
Add onion and sauté until softened.
Stir in bell pepper and mushrooms. Sauté for 2 minutes.
Drain pineapple, reserving ½ cup juice for sauce.
Add pineapple and almonds to skillet. Turn off the heat and let sit.
In a small bowl, combine lemon juice and reserved pineapple juice with cornstarch, stirring until smooth.
Add remaining sauce ingredients, and pour over tofu mixture. Cook over medium heat, stirring constantly, until mixture has thickened.
Serve hot over rice.
You can make this with fresh pineapple chunks. Use canned pineapple juice or apple juice for the sauce.
To make a lighter version, reduce the oil to 1½ teaspoons, divided (½ +½ +½ ):
1. Air-fry tofu: Place the first package of pressed and cubed tofu in a medium-sized mixing bowl.
2. Drizzle a ½ teaspoon oil and 2 teaspoons tamari over the tofu. Toss to coat. Add ½ teaspoon onion powder and a pinch of black pepper and toss again.
3. If using an air-fryer, set it to 425°F or if using a convection oven, set it to 450°F. Air-fry or bake the tofu in a single layer, not touching. Do so in two batches if necessary.
4. Cook the tofu for 15 minutes, tossing half-way through. Cubes should be lightly toasted. Set aside.
5. Repeat steps 1 through 4 with second package of tofu. Set aside.
6. Use ½ teaspoon oil to sauté the vegetables, starting with the onions. When golden, add bell pepper and mushrooms and sauté for 2 minutes.
7. Add tofu, pineapple, and almonds to the vegetable mixture.
8. Follow the recipe for the sauce (above).