| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 15 minutes |
| Servings |
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Ingredients
- 12 oz extra-firm tofu , drained and cut into cubes
- 1 tbsp KA•ME® Tamari
- 1 tbsp KA•ME® Oyster Sauce
- 1/4 cup rice flour
- 1/2 cup KA•ME® Stir-Fry Oil , divided
- 8 oz KA-ME® Udon Japanese Thick Noodles , cooked according to package directions
- 2 cans (15 oz each) KA•ME® Stir-Fry Vegetables Mixed , cooked according to package directions
- 2 tbsp lime juice
- 1/2 cup KA•ME® Plum Sauce
- 2 tbsp KA•ME® Sriracha Sauce
- 1 tbsp KA•ME® Hot Mustard
- 4 green onions , thinly sliced
Instructions
- Toss together tofu, KA•ME® Tamari and KA•ME® Oyster Sauce. Let stand for 15 minutes. Toss with rice flour.
- Meanwhile, heat 2 tbsp KA•ME® Stir-Fry Oil in large wok or saucepan set over medium heat; sauté KA•ME® Udon Japanese Thick Noodles, KA•ME® Stir-Fry Vegetables and lime juice until warmed through. Divide among 4 bowls. Wipe out wok using paper towel.
- Heat remaining oil in same wok set over high heat; cook tofu for 4 to 5 minutes or until crispy and golden brown all over.
- Stir together KA•ME® Plum Sauce, KA•ME® Sriracha Sauce and KA•ME® Hot Mustard.
- Top noodle mixture with tofu. Drizzle with spicy plum sauce. Sprinkle with green onions.
Recipe Notes
For a vegetarian option, substitute KA•ME® Hoisin Sauce for KA•ME® Oyster Sauce.
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