Start by draining and pressing the block of firm tofu with a paper towel. Once pressed, slice the block into cubes.
Place the cubes into a mixing bowl and sprinkle over cornstarch, 3 tbsp of garlic chili oil and sweet and sour sauce. Make sure each cube is evenly coated.
Add parchment paper to an air-fryer or oven then cook the tofu at 400F for 20mins, flipping halfway.
While the tofu is cooking, cook your desired choice of rice. Follow directions on the rice packaging while substituting canned coconut milk for water. Once cooked, fluff the rice with a fork. Set aside.
To assemble the bowls, start with the coconut rice as your base. Add the fried tofu and some chopped pineapple cubes. Drizzle additional sweet and sour sauce and garlic chili oil over the tofu.
To serve, take fresh basil leaves, roll them up, gently slice them into ribbons, and sprinkle over the bowl. Sprinkle over everything seasoning and enjoy!