Following is a great chinese recipe I adapted from a recipe by Lynne Rossetto Kasper who hosts one of my favorite NPR shows, A Splendid Table.

Edamame and Smoked Tofu Succotash
1 tsp balsamic vinegar
1 1/2 Tbs soy sauce
2 Tbs chicken or vegetable broth
sesame oil
1 small red onion, cut into 1-inch chunks
2 garlic cloves, minced
One 6-8 ouce block of firm Tofu cut into 1/2 inch dice
1 1/2 cups fresh cut corn
1 cup cooked shelled edamame (available frozen)
1 large tomato, diced
3 whole scallions, diced
red pepper flakes
salt anf fresh ground black pepper

1. Mix the soy sauce, vinegar, and broth together in a small bowl.
2. Lightly film the bottom of a large skillet with sesame 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.
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 tast with red pepper flakes, salt and black pepper. Serve in a shallow bowl.