Sweet and Sour Tofu

From what I remember, sweet and sour chicken didn't taste like this. But not sure if that's what this recipe was going for.

Yield: 2 servings

1 (12.3-ounce) package water-packed extrafirm light tofu
1 teaspoon canola oil
1/4 teaspoon salt, divided
1/4 teaspoon peeled fresh ginger
1 red bell pepper, cut into 1/4-inch strips (about 1 1/2 cups)
3/4 cup unsweetened pineapple juice, divided
1 teaspoon cornstarch
2 tablespoons lemon juice
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon chili garlic sauce
2 tablespoons chopped fresh cilantro
1 tablespoon thinly sliced green onions
1 1/2 cups hot cooked long-grain rice

Cut tofu into 6 pieces. Arrange tofu pieces in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; place a cutting board on top of tofu, and let stand 15 minutes. Remove cutting board and paper towels. Cut tofu pieces into 1/4-inch cubes; set aside. Heat oil in a nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/8 teaspoon salt. Cook 8 minutes, stirring frequently. Transfer tofu to a plate. Add ginger and bell pepper to pan; saute 2 minutes or until crisp-tender. Combine 2 teaspoons pineapple juice and cornstarch in a small bowl; set aside. Add remaining pineapple juice to pan. Stir in remaining 1/8 teaspoon salt, lemon juice, soy sauce, sugar, and chili garlic sauce. Add cornstarch mixture; stir well. Bring to a boil; cook 1 minute. Return tofu to pan, stirring gently to coat. Stir in cilantro and onions. Spoon 3/4 cup rice onto each of 2 serving plates; top each serving with 1 1/2 cups tofu mixture.

From Cooking Light June 2007