1 tbsp olive oil
2 carrots, thinly sliced
2 ribs celery, thinly sliced
1 onions, diced
2 cloves garlic, minced
1/4 tsp pepper
3 cups vegetable broth
1 zucchinis, thinly sliced
1/2 sweet red peppers, diced
2 tbsp sodium-reduced soy sauce
1-1/2 tsp grated fresh ginger
1/2 tsp sesame oil
1/2 pkg (450 g pkg) medium firm tofu, drained
1 cup frozen shelled edamame, thawed