Preheat your broiler to high (to broil the tofu). In Step 6, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Wash and dry all produce.* Mince or grate the garlic. Heat a medium pot over medium-high heat. When the pot is hot, add 1 tbsp oil (dbl for 4 ppl), then the garlic and rice. Cook, stirring frequently, until the garlic is fragrant, 1 min. Add 1 1/3 cups water (dbl for 4 ppl) to the pot and bring to a boil. Reduce the heat to medium-low. Cover and cook until the rice is tender and liquid has been absorbed, 12-14 min.

Meanwhile, pat the tofu dry with paper towels, then cut into 1/2-inch cubes. On a baking sheet, toss the tofu with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Broil in the middle of the oven, stirring halfway through cooking, until golden-brown, 9-10 min.

Meanwhile, in a small bowl, whisk together 1 tbsp vinegar (dbl for 4 ppl), brown sugar, tomato paste, cornstarch and 1/4 cup water (dbl for 4 ppl). Set aside. Core, then cut the bell pepper(s) into 1-inch cubes. Cut the pineapple into 1/2-inch cubes. Thinly slice the green onions. Finely chop the chili, removing seeds for less heat.

Heat a large non-stick pan (or a wok) over medium-high. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the onions, peppers and pineapple. Season with salt and pepper. Cook, stirring occasionally, until the veggies soften, 4-5 min.

Take the pan off the heat, then add the sweet and sour sauce and tofu to the pan. Stir together to coat the tofu, pineapple and veggies with the sauce.. Season with salt and pepper.

Fluff the rice with a fork. Season with salt and stir in half the green onions. Divide rice between bowls and top with the sweet and sour tofu. Sprinkle over the chili and remaining green onions. (NOTE: Reference heat guide in Start Strong.)