Edamame and Smoked Tofu Succotash

Name: Edamame and Smoked Tofu Succotash
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 serving(s)
Ingredients: 1 teaspoon balsamic vinegar; 2 tablespoons chicken broth or 2 tablespoons vegetable broth; good-tasting extra virgin olive oil; 1 small red onion, cut into 1-inch chunks; 2 garlic cloves, minced; 1 (6 -8 ounce) package tofu (smoked or "savory flavored" and cut into 1/2-inch dice); 1 1/2 cups fresh-cut corn kernels or 1 (9 ounce) box frozen corn, defrosted; 1 cup cooked shelled edamame or 1 cup cooked lima beans; 1 large tomatoes, diced; 3 whole scallions, diced; red pepper flakes; salt & freshly ground black pepper

Submitted by blucoat

"A quick, flavourful and healthy vegetarian (vegan) recipe from the new and excellent cookbook, "The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show" by Lynne Rossetto Kasper and Sally Swift. You can replace the edamame (soy beans) with lima beans Serves 2 to 3 as a main dish; 4 to 5 as a first course."

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Ready In:: 22mins
Ingredients:: 12
Serves:: 4

ingredients

1 teaspoon balsamic vinegar
2 tablespoons chicken broth or 2 tablespoons vegetable broth
good-tasting extra virgin olive oil
1 small red onion, cut into 1-inch chunks
2 garlic cloves, minced
1 (6 -8 ounce) package tofu (smoked or "savory flavored" and cut into 1/2-inch dice)
1 cups fresh-cut corn kernels or (9 ounce) box frozen corn, defrosted
1 cup cooked shelled edamame or 1 cup cooked lima beans
1 large tomatoes, diced
3 whole scallions, diced
red pepper flakes
salt & freshly ground black pepper

directions

Mix the soy sauce, vinegar, and broth together in a small bowl.
Lightly film the bottom of a large skillet with olive oil and heat it over medium-high heat. Add the onion and cook until slightly softened, about 3 minutes. Reduce the heat to medium and add the garlic, tofu, and soy sauce mixture. Sauté for about 3 minutes more. Be careful not to fully reduce the cooking liquid. If you run out, simply add a bit more broth to the pan to keep things moist.
Turn the heat to low and stir in the corn, edamame, tomatoes, and scallions. Sauté, stirring gently, for 5 minutes. Turn the heat up to medium and cook for a few more moments, until there is a slight golden glaze in the bottom of the skillet and the flavors are rich and concentrated.
Season to taste with red pepper flakes, salt, and black pepper. Serve in a shallow bowl.