June 05, 2009

Edamame and Smoked Tofu Succotash

This recipe is from The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift. Yea--I really enjoyed it. It's fresh and different!

1 1/2 T soy sauce
1 t balsamic vinegar
2 T chicken or veggie broth (or water... but then bump up the salt)
EVOO
1 small red onion, cut into 1" chunks
2 garlic cloves, minced
one 6- to 8- ounce block of "smoked" or "savory flavored" tofu cut into 1/2" dice**
1 1/2 C fresh cut corn kernels or one 9 oz box frozen corn kernels, defrosted
1 c cooked shelled edamame (available frozen, may need to look in "natural/organic" section of store (that's where I found it)
1 large tomato, diced
3 whole scallions, diced
red pepper flakes
salt and pepper

1. Mix soy sauce, vinegar and broth in small bowl.

2. Lightly film the bottom of a large skillet w/ 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, add a bit more broth to keep things moist.

3. 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.

4. Season to taste with red pepper flakes, salt and pepper. Serve in shallow bowl.

**Note on tofu: I couldn't find the "savory" tofu until I shopped at my local co-op. It's worth finding! FYI, this tofu is not packed in water. It is packed in air-tight package.

This tofu is easy to cook with so it's a good way to start, I think.

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