Chop roughly the onion, garlic and peppers. Cut the pineapple in chunks and the tofu in cubes. In a pot over medium heat, cook the onion with the olive oil until it reaches a nice golden brown color. Add the garlic and cook for a couple more minutes. Deglaze with a splash of water. Once evaporated, add the peppers and reduce the heat to low and cover. Simmer for 10 minutes.
Add the pineapple and cook for another 10 minutes, without the lid.
In the meantime, heat up the sesame oil in a frying pan over medium heat. Add the tofu and let brown on all sides. Mix in the chili sauce and sprinkle with sea salt. Set aside.
Prepare the sauce by combining all the ingredients together.
Once the vegetables are cooked, stir in the sauce and let simmer for a couple of minutes.
Add the tofu and coat with the sauce.
Serve with rice or noodles.