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Separate juice and pineapple from the can. Set aside.
In a bowl, combine pineapple juice, garlic, tamari sauce, ginger, lime juice and sesame oil. Add tofu and marinate for 2 hours or overnight in the fridge.
In a wok, heat canola oil and sauté all vegetables except green onions for 3 minutes, stirring constantly.
Drain tofu (keeping the marinade) and add to vegetables. Continue cooking until tofu pieces are golden.
Add marinade, green onions and pineapple. Warm and season to taste. Serve over rice vermicelli.
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