Preheat your oven to 425 F and prepare a baking sheet with cooking spray.

Press your tofu to drain it a little by placing it on a plate with a paper towel, then placing something heavy on top (there's a video above to see how I do it!) for 10-20 minutes.

Cook the rice according to the package.

On a cutting board, chop the tofu into cubes - size is up to you. Add the cubed tofu to the greased baking sheet. Generously top with salt and pepper. Throw on other spices you like at this point if you want! Place in the oven and bake for 15 minutes. Flip and bake for 10 minutes longer for crispier tofu - optional.

Add 1 TBSP oil to a large skillet over medium heat. After a minute, add the peas, chopped pepper and pineapple with salt, pepper and crushed red pepper if using. Cook on a medium-low heat for 10 minutes, stirring occasionally. The cooked pineapple will start to smell sooo good!

Meanwhile, add the soy sauce, rice vinegar, sesame oil, sweetener and minced ginger if using to a bowl. Mix, taste and adjust ingredients to taste if desired.

Remove the tofu from the oven and add it to the pan with the veggies (the heat should still be on medium-low). Add the cooked rice to the pan as well. Then pour the sauce on top and mix well. The tofu might break a little and that's ok! Cook for 5 more minutes, then turn off the heat. That's it!

To assemble: divide your pineapple fried rice between three meal prep containers.