Edamame and Smoked Tofu Succotash

1 1/2 tablespoons of tamari
1 teaspoon of balsamic vinegar
2 tablespoons of vegetable broth
Extra-virgin olive oil
1 small red onion, cut into 1-inch chunks
2 garlic cloves, minced
One 8-ounce block of "smoked flavored" tofu, cut into 1/2-inch dice
1 1/2 cups of corn kernels
1 cup of cooked shelled edamame (cooked lima beans may be substituted)
1 large tomato, diced
3 scallions, diced
Red pepper flakes to taste
Salt to taste
Fresh-ground black pepper to taste

Mix the tamari, the vinegar, and the vegetable broth 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 it is slightly softened.

Reduce the heat to medium and add the garlic, the tofu, and the tamari mixture. Saute everything for about 3 minutes.

Be careful not to fully reduce the cooking liquid. If the liquid evaporates, add a bit more broth to the pan to keep things moist.

Turn the heat to low and stir in the cooked corn, the cooked edamame, the tomatoes, and the scallions. Saute, stirring gently, for 5 minutes.

Turn the heat up to medium and cook for a few more minutes, until there is a slight golden glaze in the bottom of the skillet - and the flavors are rich and concentrated.

Season the succotash with the red pepper flakes, the salt, and the black pepper.

Serve in shallow bowls.