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.