Thai Double Soy Stir-Fry

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1 cup frozen shelled edamame

1/4 cup lite coconut milk

2 cloves garlic, finely chopped

1 Tbs. grated fresh ginger

1 Tbs. Thai red curry paste

2 cups bite-sized broccoli florets

1 medium-sized yellow bell pepper, seeded and diced

1/2 cup vegetable stock

1 Tbs. low-sodium soy sauce

6 oz. Thai-flavored baked tofu, cut into 1-inch pieces

8 to 12 cherry tomatoes

2 large scallions, chopped

1 Tbs. fresh lime juice

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