After last week absence, we're back and better than ever!

Udon with Stir-Fry and Five-Spice Tofu

Recipe courtesy of Vegetarian Cooking for Everyone by Deborah Madison

Last week, I had planned on making a giant pot of pasta e fagioli, using the most awesome Bean Cuisine mix as a base.  However, the weather was rather unseasonably warm, and the idea of making a giant pot of bean soup didn't really appeal to me so much.  As the week went on, my desire to cook dropped even more, so no true meatless (although I did eat pizza on Wednesday since it was D&D night, technically meatless, but a bit outside of the theme of eating meatless).

In the meantime, I had picked up the Sunday Dinners at Moosewood cookbook, since I've made a dish or two that have come out well from Moosewood.  Too bad this cookbook had way too many side dishes and appetizers, as opposed to more meatless main dish recipes that I was looking for.  Enter Vegeterian Cooking for Everyone by Deborah Madison, which has literally TONS of main dishes that I am all about.

It took me literally 20 minutes to cook this meal from start to finish.  I sliced the leeks, peppers, shiitakes and tofu all while the water was boiling for the udon.  The sauce was a mixture of vegetable stock, hoisin, soy sauce, tomato paste, garlic, crushed red pepper and lemon zest.  Once the udon was dropped into the water, everything was stir-fried together.  You saw what the dish looked like plated, this is what it looked like when we were done:

Absolutely delicious - between the textures and the flavors, everything was in contrast but yet still in balance.  If I was going to change anything, I'd add even more mushrooms, and I'd cut the tofu into chunks instead of into strips.  Other than that - I may just make this again next week.