Tropical Island Tofu Stir-Fry

1 pound tofu, drained and cut into bite sized pieces
3 tablespoons canola oil, divided
1 red onion, cut into thin wedges
3 bell peppers, mixed colors, cut into thin wedges
8 ounces snow peas
1 cup cashews
1 can pineapple chunks in juice
3 tablespoons soy sauce
1/4 cup water
1 tablespoon cornstarch 
brown rice for serving
shredded coconut for garnish

Put a wok or large skillet over medium-high heat and add 1 tablespoon of the oil. When oil sizzles, add the tofu and cook stirring until tofu is golden brown; remove and set aside.

Add remaining oil to wok, then add the vegetables and cashews, and cook, stirring frequently, until vegetables are cooked crispy tender, not soft.

Add the tofu back into the wok, add the pineapple with the juice, and stir.

Now in a bowl, stir together the soy sauce, water, and cornstarch until the cornstarch is dissolved, then add to the wok and stir to combine.

Cook just until sauce thickens, then remove from heat and serve immediately.

Serve over cooked rice and sprinkle shredded coconut on top if desired.