tofu, drained, pressed, cut into 1-inch cubes
2 egg replacer
1 1/2 cups cornstarch
1/2 teaspoon salt
3 cups peanut or vegetable oil, plus 1 tablespoon for stir-frying
1/2 tablespoon minced garlic
1 teaspoon minced ginger
1 cup fresh or canned bite-size pineapple chunks
1 teaspoon white sesame seeds for garnish (optional)

Sauce:

3 tablespoons water
2 tablespoons ketchup
2 tablespoons orange juice
1 1/2 tablespoons cider vinegar
1 tablespoon vegan Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons sugar