EDAMAME AND SMOKED TOFU SUCCOTASH

1½ tablespoons soy sauce
1 teaspoon balsamic vinegar
2 tablespoons chicken or vegetable broth
Good-tasting extra-virgin olive oil
1 small red onion, cut into 1-inch chunks
2 garlic cloves, minced
One 6- to 8-ounce block of “smoked” or “savory flavored” tofu, cut into ½-inch dice
1½ cups fresh-cut corn kernels; or one 9- ounce box frozen corn kernels, defrosted
1 cup cooked shelled edamame or cooked lima beans (both available frozen)
1 large tomato, diced
3 whole scallions, diced
Red pepper flakes
Salt and fresh-ground black pepper

This recipe’s inspiration was Chinese chef Susanna Foo of Philadelphia.

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.