Fill a Dutch oven with water and bring to a boil. If the water boils before you're ready to cook the noodles, reduce it to a simmer and cover.

Unwrap the tofu, drain, and wrap in a kitchen towel. Set the tofu bundle between two plates and put a can of tomatoes on top. Let stand for 5 minutes, then unwrap.

Cut the tofu into 1/2-inch cubes. Cut the green onions into 1-inch pieces. In a medium mixing bowl, whisk together the sriracha, tamari, agave, and oil. Set aside.

Heat half of the oil in a 12-inch nonstick skillet over high heat until shimmering. Add half of the tofu and cook until golden brown, turning once, 2-3 minutes per side. Transfer tofu to a plate. Repeat with the remaining oil and tofu.

Reduce heat to medium-high and add green onions to the skillet. Saute until slightly softened, about 1 minute. Add the sriracha mixture and bring to a simmer while stirring. Simmer for 1 minute to blend flavors. Remove from heat and set aside.

Add the rice noodles to boiling water and cook as directed on package. Drain and rinse.

Add noodles to the skillet and toss gently to coat.

Cut the lime into wedges. Transfer noodles to bowls and top with crispy tofu, cilantro, and lime.