Honeyed Tofu On Udon With Cucumber Ribbons

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1 pound firm tofu, cut into thirds crosswise

3/4 pound button mushrooms, stems trimmed, caps halved (quartered if large)

2 tablespoons reduced-sodium soy sauce

2 tablespoons honey

3 tablespoons rice-wine vinegar

2 teaspoons safflower oil

1 teaspoon sesame oil

1/4 cup fresh orange juice

2 teaspoons spicy brown mustard

2 English or seedless cucumbers, peeled

1 package (10 ounces) udon noodles

Fresh radish or bean sprouts, for garnish

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