Heat the sesame oil in a skillet over medium-high heat and sauté the tofu for 2 – 3 min, until golden on all sides.
In a large stock pot, bring the bouillon and water to a boil. Add the ginger, red pepper, teriyaki sauce, garlic and linguine. Simmer 2 min.
Stir in the browned tofu, frozen vegetables and onion, return to a boil and simmer 2 min more.
Stir in the sliced scallions and serve.
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