Cremini mushrooms are compact, brown-skinned mushrooms that, except for their color, resemble regular button mushrooms. When cremini mushrooms are allowed to grow until they are quite large (4 inches across or larger), they are marketed as portobello mushrooms.
3 tablespoons rice vinegar
2 tablespoons fresh lime juice
3 tablespoons reduced-sodium soy sauce
1 tablespoon dark sesame oil
2 teaspoons Dijon mustard
2 teaspoons dark brown sugar
1/4 teaspoon salt
1/2 cup water
3/4 pound cremini mushrooms, thinly sliced
3 cups small broccoli florets
1 cup frozen corn kernels, thawed
1 red bell pepper, cut into 1/4-inch-wide strips
8 ounces extra-firm low-fat silken tofu, cut into 1/2-inch cubes
1 In a large bowl, whisk together the vinegar, lime juice, soy sauce, oil, mustard, brown sugar, and salt until well combined.
2 In a large nonstick skillet, heat the water over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are firm-tender, about 3 minutes. Add the broccoli and cook until crisp-tender, about 3 minutes. Stir in the corn and cook until the corn is heated through, about 2 minutes.
3 Transfer the mixture, along with any liquid remaining in the pan, to the bowl with the dressing. Add the bell pepper and tofu, and toss gently to combine. Serve at room temperature or chilled. Makes 4 servings
good source of: vitamin C
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.