Asian Broccoli, Corn & Mushroom Salad

Ingredients:

3 TB rice vinegar
3 TB reduced-sodium soy sauce
2 TB fresh lime juice
1 TB creamy peanut butter
1 TB dark sesame oil

2 tsp firmly packed dark brown sugar
1/4 tsp salt
4 cups broccoli florets
3/4 cup frozen corn kernels
1 large carrot, cut into matchsticks
1/2 pound mushrooms, thinly sliced
1 red bell pepper, cut into 1/4″-wide strips
8 oz firm low-fat tofu, cut into 1″ x 1/2″ cubes

How to Prepare:

In large bowl, whisk together vinegar, soy sauce, lime juice, peanut butter, sesame oil, brown sugar, and salt until well combined.

In medium pot of boiling water, cook broccoli for 2 minutes to blanch, adding corn and carrot for the last 30 seconds. Drain, run under cold water to stop the cooking, and drain again.

Add broccoli, corn, and carrot to bowl with soy sauce mixture. Add mushrooms and bell pepper. Toss well to combine, add tofu, and toss gently. Refrigerate for at least 1 hour or up to 4 hours before serving.