Fresh and light, this recipe is sure to please your crowd. Easy-peasy, since it uses frozen vegetables, it saves on chopping.
1 Tablespoon dark sesame oil
1 Tablespoon soy sauce
1/2 lb. firm or extra-firm tofu, cut into 1" cubes
6 cups grated fresh ginger root
1/8 teaspoon crushed red pepper, optional
3 Tablespoons bottled teriyaki sauce or soy sauce/tamari
1 large clove garlic, minced
9 or 10-oz. frozen Oriental-style vegetables, unthawed
1 small onion, sliced lengthwise
2 scallions, finely chopped
Heat sesame oil and soy sauce in a skillet over medium-high heat and saute tofu until golden on all sides. Moisture should be cooked out.
In a large stock pot, bring bouillon or broth powder and water to a boil. Add ginger, red pepper, teriyaki sauce, garlic and linguine. Simmer 2 minutes.
Stir in browned tofu, frozen vegetables and onion; return to a boil and simmer two minutes more. Stir in sliced scallions and serve.
Makes six servings.