Prepare the Tofu: Begin by draining and pressing the firm tofu for at least 15 minutes. Cut the tofu into bite-sized cubes and marinate them in a mixture of turmeric, white miso, rice vinegar, mirin, and olive oil for about 15 minutes.

Cook the Rice: Bring 2 cups of water to boil in a medium pot. Add the short grain brown rice, reduce heat to low, cover, and let simmer for 45 minutes. Fluff the rice with a fork once done.

Coat Tofu: Preheat your oven to 375°F (190°C). While tofu marinates, combine breadcrumbs and sesame seeds. Toss the marinated tofu cubes in this mixture until well coated.

Fry Tofu: Heat olive oil in a skillet over medium-high heat. Add coated tofu cubes in batches, frying for about 4-5 minutes on each side until golden brown.

Char the Pineapple: In the same skillet, add fresh pineapple slices and cook for 2-3 minutes on each side until they develop a char.

Assemble the Bowls: Divide cooked brown rice among serving bowls. Top with crispy tofu, charred pineapple, and a colorful assortment of mixed crunchy vegetables. Drizzle mango chutney on top.

Serve: Garnish the bowls with fresh red chillies and coriander. Serve alongside hot chili sauce for a customizable touch.