1. Add remaining two tablespoons sesame oil to the wok. When sizzling, add onions and cook for five minutes.
2. Add garlic, ginger, chili sauce, soy sauce, and agave nectar. Stir in bean sprouts and cook for three minutes.
3. Add prepared rice noodles, peanut butter, lime juice, and scallions. Stir until sauce is incorporated, about five to 10 minutes. Stir in tofu.
4. Garnish with slices of lime, sriracha sauce, chopped peanuts, and crispy fried onions.