Add rice noodles to a container. Cover with boiling water and let sit for 10 minutes.

Rinse with cold water, drain thoroughly, and set aside.

While the rice noodles cook, heat the vegetable oil and two tablespoons sesame oil in a wok.

Pat tofu dry with a paper towel and cut into half-inch cubes.

Add to the wok and fry five minutes on each side, until lightly browned. Remove and set aside.

Add remaining two tablespoons sesame oil to the wok. When sizzling, add onions and cook for five minutes.

Add garlic, ginger, chili sauce, soy sauce, and agave nectar. Stir in bean sprouts and cook for three minutes.

Add prepared rice noodles, peanut butter, lime juice, and scallions. Stir until sauce is incorporated, about five to 10 minutes. Stir in tofu.

Garnish with slices of lime, sriracha sauce, chopped peanuts, and crispy fried onions.