Corn Stir Fry with Tofu and Jalapeno Peppers

Recipe serves two and each serving is two weight watchers points plain and four points served with a 1/2 cup of rice.

Ingredients

• Olive oil
• 1 tablespoon
• Less sodium soy sauce
• 2 Tbsp
• Hoisin sauce
• 2 Tbsp
• Fresh lime juice
• 1 Tbsp
• Cornstarch
• 1 tsp
• Firm tofu
• 16 oz Pressed and cubed
• Shallot
• 1 small Thinly sliced
• Jalapeño pepper
• 22 small Sliced
• Garlic
• 3 clove s, Minced
• Cooked corn
• 4 cup s
• Scallions
• 2 medium Cut in 1 inch pieces
• Fresh basil
• 1 cup s, Roughly chopped
• Cooked medium grain brown rice
• 1 cup s

Instructions

1. Stir soy sauce. hoisin sauce. lime juice and Stir soy sauce, hoisin sauce, lime juice and cornstarch together in small bowl.
2. Coat wok with 1/2 tablespoon of oil and heat for one minute. Add tofu in even layer. Cook for about 10 minutes flipping the pieces once or twice. Remove from wok when golden brown.
3. Add remaining oil to wok and raise heat. Add shallot and jalapeno. Stir fry these ingredients for about 4 minutes.
4. Add garlic to wok and sauté for about 30 seconds stirring constantly until fragrant.
5. Add corn to wok and stir fry about 3 minutes.
6. Return tofu to wok and add sauce.
7. Continue stir frying until sauce thickens.
8. Stir in scallions and basil. Stir fry for a few seconds until basil wilts.
9. The entire recipe is five points because we used olive oil.
10. If you split into two servings it is four points each Served over 1/2 c rice.
11. If you serve without rice it is two points per serving!