Edamame and Smoked Tofu Succotash

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.

Saute 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.

Saute, 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.