This recipe’s inspiration was Chinese chef Susanna Foo of Philadelphia. When we interviewed Susanna, we were struck by her lack of rigid culinary rules. She interprets the traditional Chinese palate with modern Western ingredients, boldly mixing balsamic vinegar with soy cause, or rosemary with dried yellow soybeans. Good warm and cool, and keeps in the refrigerator for a day or two. From “How to Eat Supper,” serves 2-3 as a main dish; 4-5 as a first course. (10 minutes prep time; 12 minutes stove time)
Ingredients
1 1/2 tablespoons soy sauce
1 teaspoon balsamic vinegar
2 tablespoons chicken or vegetable broth
Good-tasting extra-virgin olive oil
1 small red onion, cut into 1-inch chunks
2 garlic cloves, minced
One 6- to 8-ounce block of “smoked” or “savory flavored” tofu, cut into 1/2-inch dice
1 1/2 cups fresh-cut corn kernels; or one 9-ounce box frozen corn kernels, defrosted
1 cup cooked shelled edamame or cooked lima beans (both available frozen)
1 large tomato, diced
3 whole green onions, diced
Red pepper flakes
Salt and fresh-ground black pepper
Directions
Mix soy sauce, vinegar and broth in a small bowl.
Lightly film bottom of a large skillet with olive oil and heat it over medium-high heat. Add onion and cook until slightly softened, about 3 minutes. Reduce heat to medium and add 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 pan to keep things moist.
Turn heat to low and stir in corn, edamame, tomatoes and green onions. Saute, stirring gently, for 5 minutes. Turn heat up to medium and cook for a few more moments, until there is a slight golden glaze in bottom of skillet and flavors are rich and concentrated.
Season to taste with red pepper flakes, salt and black pepper. Serve in a shallow bowl.
Wine ideas: You could go red or white with this dish, or split the difference and opt for a rose. Spanish rosados such as those from Muga or Faustino brim with bright strawberry flavors underlined by an earthiness that will pick up the smoke of the tofu. And most run less than $15. Tara Q. Thomas
