Ingredients

• 1 T plus 1 t sesame oil
• 1 T fresh ginger
• 3 garlic cloves
• 1/4 pound green beans
• 1/2 medium carrot
• 1/2 medium red bell pepper
• 3 tablespoons chili sauce
• 1 tablespoon hot chili garlic sauce
• 1 tablespoon soy sauce
• 1/4 teaspoon crushed red pepper
• 3 1/2 cups vegetable or chicken broth
• 1/2 pound firm tofu

Directions

1. Heat 1 tablespoon of th eoil in a large nonstick skillet over medium heat, then add the ginger and garlic. Saute until softened, about one minute.

2. Add the green beans, carrots, and bell pepper; cook, stirring frequently, until the vegetables are softened, about 5 minutes.

3. Combine the water, chili sauce, soy sauce, garlic sauce, the remaining 1 teaspoon oil, and the crushed red pepper in a small bowl; stir into the vegetable mixture.

4. Stir in the broth and tofu and bring to a boil. Reduce the heat and simmer, stirring constantly, until heated through, about 1 minute.

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