Boil the rice noodles in water until soft. Then rinse them with cold water, drain them and set aside.
In a large pan on high heat, add the oil for the tofu. Cut the tofu in cubes and add them to the pan. Add a splash of soy sauce and stir to get the tofu coated. Let the tofu pan-fry for about 4 minutes on each side or until it gets golden and crispy.
For the peanut sauce, whisk together the peanut butter, lime juice, soy sauce and water until smooth. You can add more water to thin it out or more peanut butter to thicken it up.
Add the rice noodles, veggies, crispy tofu, avocado to a bowl, drizzle with the peanut sauce, top with peanuts, black sesame seeds, cilantro and add a lime!