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.
For a vegetarian option, substitute KA•ME® Hoisin Sauce for KA•ME® Oyster Sauce.