Edamame and Smoked Tofu Succotash

• 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 12 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

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.
3. Add the onion and cook until slightly softened, about 3 minutes.
4. Reduce the heat to medium and add the garlic, tofu, and soy sauce mixture.
5. Saute for about 3 minutes more.
6. Be careful not to fully reduce the cooking liquid.
7. If you run out, simply add a bit more broth to the pan to keep things moist.
8. Turn the heat to low and stir in the corn, edamame, tomatoes, and scallions.
9. Saute, stirring gently, for 5 minutes.
10. 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.
11. Season to taste with red pepper flakes, salt, and black pepper.
12. Serve in a shallow bowl.

balsamic vinegar, chicken broth, extra virgin olive oil, red onion, garlic, freshcut corn kernels, beans, tomatoes, scallions, red pepper, salt

Taken from www.food.com/recipe/edamame-and-smoked-tofu-succotash-345338 (may not work)