Edamame and Smoked Tofu Succotash |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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. 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 tomato, 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.
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