Add the tofu chunks into a large mixing bowl with the tapioca starch. Toss well until tofu is well coated.

To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl.

Pour enough canola oil into a pan so that the surface is just covered.

Cook the coated tofu on medium heat for 10 minutes, giving them a light toss every minute or so to prevent sticking and ensuring all sides are getting browned. Turn heat to medium low and continue cooking them for another 10-15 minutes while you prepare the rest of the dish. Continue to gentle toss them throughout this time.

In another pan with a little oil, add the bell peppers, onion and pineapple and cook for 1-2 minutes until crisp-tender. Add the sauce stir. Cook for another minute and pour into the tofu mixture, stirring continuously until the sauce has thickened and is bubbling.

Serve warm with rice or side of choice. Enjoy!