Edamame and Smoked Tofu Succotash

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.

• Ready In: 22 mins
• 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 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

Directions

1. Mix the soy sauce, vinegar, and broth together in a small bowl.
2. 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.
3. 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.
4. Season to taste with red pepper flakes, salt, and black pepper. Serve in a shallow bowl.