Cook the 3 vegetables separately, heating 1 tbsp KA•ME Stir-Fry Oil for each over medium-high in a large skillet (Bok Choy for 3-4 minutes, turning once; Pepper for 4 minutes, tossing often; Onion for 5-7 minutes until golden). Remove vegetables from heat, keep apart.
Add remaining 2 tbsp KA•ME Stir-Fry Oil to skillet, add KA•ME Organic White Rice Noodles - Vermicelli and heat for 2 minutes, set aside.
Add KA•ME Sesame Oil Blend to skillet and reduce heat to medium. Add tofu and cover; cook 4-6 minutes until browned, turning once.
In separate bowl, whisk KA•ME Pad Thai Sauce and KA•ME Sriracha Sauce with water.
Divide KA•ME Organic White Rice Noodles - Vermicelli among 4 bowls. Top with bok choy, pepper, onion and tofu. Drizzle with sauce mixture and garnish with sesame seeds. Enjoy!