In a large skillet with a tight-fitting lid, heat up olive oil over medium heat. Add cubed tofu and sauté for 5-7 minutes, stirring occasionally, until the tofu is lightly brown on all sides. Stir in the garlic and ginger and sauté for an additional 30 seconds.
Add the rice along with 2 cups of water. Bring to a boil, cover, and reduce heat to low. Simmer for 20 minutes, until all the water has absorbed and the rice is cooked all the way through.
While the rice cooks, chop your vegetables. Combine the soy sauce, maple syrup, pineapple juice, and chili sauce in a liquid measuring cup. In a small bowl make a slurry with the tablespoon of cornstarch and 1/4 cup of water. Set aside.
Once the rice is done, stir in the vegetables. Pour in the sauce over the rice mixture, stirring so that the rice/vegetable mixture is evenly hydrated. Add the cornstarch slurry and increase the heat to medium-high, bringing the sauce to a light boil. Boil, while stirring, until the sauce thickens. Remove from heat.
Serve with extra hot sauce and chopped green onions.