In a large bowl, cover the rice noodles in hot water and set aside. Soak for 5 minutes or until soft.
In a separate bowl, whisk together the tahini, ketchup, soy sauce, vinegar, lime juice, agave, and red pepper flakes.
In a large skillet, heat the garlic in the olive oil. Fry the tofu in the garlic oil until lightly toasted. Add in drained noodles and stir well. Fry noodles for about 3 minutes.
Reduce to medium heat and stir in tahini mixture sauce, mixing well. Cook for 4 minutes until heated through. Add green onions and salt. Heat for 1 more minutes.