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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0
chicken broth	2	tablespoons		9.765	0.2362	1.3923	0.3276
extra virgin olive oil				-	-	-	-
red onion	1		cut	28.0	6.537999999999999	0.77	0.07
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tofu	1	package	smoked cut	-	-	-	-
corn kernel	1	cups	defrosted	184.71	36.4767	5.1042	2.0022
edamame	1	cup	cooked shelled cooked	128.62	8.9798	13.2396	5.5814
tomato	1		diced	32.76	7.0798	1.6016	0.364
scallion	3		diced	96.0	22.02	5.49	0.57
red pepper flake				-	-	-	-
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.