Cook the noodles according to package instructions. Strain, rinse, and set aside (coat in a bit of oil to keep from sticking if desired).
Make the tofu
In a medium-sized bowl, stir together the minced garlic, soy sauce, rice vinegar, agave and ginger. Crumble in the tofu and and lightly stir to coat in the sauce.
Heat the sesame oil over medium-high heat.
Add the tofu and cook, stirring often, for about 10 minutes, until lightly browned. Set aside.
Make the noodle sauce
Heat the sesame oil and chili oil in a large skillet over medium heat.
Add the garlic and crushed red pepper flakes and stir. Cook for 30 seconds to a minute or until fragrant.
Add the rest of the ingredients and stir. Bring to a boil then back to a simmer, stirring often.
Stir in the cooked spaghetti noodles.
Top with the tofu, peanuts, and green onion and serve.