To prepare tofu, mix together salt, pepper, and egg in a shallow dish. Combine breadcrumbs, flour and sesame seeds in a second shallow dish.

Dip tofu, one piece at a time, in egg mixture, and then dredge in breadcrumb mixture. Return tofu to egg mixture then dredge in breadcrumb mixture again.

Heat one tablespoon oil in large nonstick skillet over medium high heat. Add half of the tofu sticks and cook for four minutes, turning to brown all sides. Remove from pan. Repeat procedure with remaining oil and tofu. Set aside and keep warm.

To prepare vegetables, pour pineapple juice into pan. Bring to a boil and cook until juice is reduced to 1/4 cup (about five minutes). Remove from pan.

Heat a skillet coated with cooking spray over medium high heat. Add shallots, garlic and mushrooms and sauté for four minutes, stirring occasionally. Add green onions, tomatoes and thyme and cook one minute. Stir in juice and soy sauce. Cook for about two minutes on a low flame, just to blend the flavors.

Arrange approximately half a cup of vegetables on each of 6 plates and top each serving with three tofu sticks. Drizzle with 1/2 teaspoon sweet and sour sauce, if desired.