Pad Thai Tofu

Ingredients

• 8 ounces ¼-inch wide dried rice noodles
• 3 tablespoons gluten-free reduced-sodium soy sauce
• 1 tablespoon lemon juice
• ½ or 1 tablespoon agave nectar
• ¼ or ½ teaspoon red pepper flakes (optional)
• 2 tablespoons expeller-pressed peanut oil
• 2 tablespoons finely chopped garlic
• 8 ounces Asian-style baked tofu, ¼-inch slices
• 4 green onions, thickly sliced
• 1 cup mung bean sprouts
• ½ cup chopped cilantro
• ½ cup finely chopped dry-roasted peanuts
• 1 lemon, cut into wedges