Noodles with tofu and mushrooms
Description
1. Preheat the oven to 200 degrees. Gently press the tofu between paper towels to remove excess moisture. Cut the tofu in half lengthwise, then slice into pieces. 2. Line two baking sheets with non-stick baking mats. Place mushrooms on one sheet and tofu on the other. 3. In a small bowl, mix 1 tablespoon of soy sauce, honey, and vinegar. Pour the mixture over the tofu, reserving some sauce. Bake until the mushrooms and tofu are golden—about 15 minutes for mushrooms and 18 minutes for tofu. Let cool slightly, then combine mushrooms and tofu in a large bowl. Add oil, orange juice, mustard, and the remaining soy sauce, honey, and vinegar to the reserved sauce. Mix half of this sauce with the tofu and mushrooms. 4. Using a vegetable peeler, slice cucumbers into long strips. Place the strips into a bowl. 5. Cook noodles in a large pot of boiling water according to package instructions. Drain and mix with cucumbers and sauce. Divide among plates, top with the tofu and mushroom mixture. Garnish with radish or bean sprouts and serve immediately.