Udon with Stir-fry and Thai cucumber salad

Flavorful with hoison sauce, lemon zest, jalapeno pepper, red pepper, leeks and mushrooms, this stirfry had baked tofu served over udon noodles.  This recipe came from Deborah Madison's classic vegetarian cookbook.  As the accompaniment, we made Thai cucumber salad and enjoyed a simple, fast supper after work.