If you are making the marinated tofu, simply add 2-3 Tbsp. soy sauce and 2-3 Tbsp. pure maple syrup to a bag.
Add cubed tofu (it doesn't matter how you cut the tofu, you decide), and marinate in the refrigerator for 2-3 hours if you can, but 30 minutes would work too.
Bake tofu on a parchment lined cookie sheet at 400 degrees for 20-30 minutes.
While the tofu is baking, in a large skillet add frozen vegetables with ½ cup water or vegetable broth.
Cover with a lid and let the vegetables heat through, about 10 minutes. Add water if needed.
While that's heating up, open the can of pineapple and drain the juice into a small mixing bowl. Set the pineapple aside.
In the small mixing bowl of juice, add soy sauce, vinegar, garlic, ginger, maple syrup, and corn starch and whisk together.
After 10 minutes, take the lid off the skillet, add the pineapple. Mix together. Add the sauce and mix into the veggies. Heat should be on a medium-low. Let the corn starch cook and thicken the sauce for about 5 minutes. Salt and pepper to taste.
Scoop vegetable mixture over cooked brown rice or brown rice Pad Thai noodles. Top with cubed tofu and serve. Enjoy!