Wrap tofu block in clean kitchen towel or paper towels and place heavy skillet or plate on top. Let sit 15-20 minutes to remove excess moisture, then cut into cubes.

Bring pot of water to boil. Cook noodles according to package instructions until tender (avoid overcooking). Drain and rinse immediately with cold water to stop cooking process. Toss with 1 teaspoon avocado oil to prevent sticking and set aside.

Heat 1 tablespoon avocado oil in large pan or wok over medium-high heat. Add pressed tofu cubes and cook until golden and crisp on all sides, about 6-8 minutes. Remove and set aside.

In same pan, add remaining tablespoon of avocado oil. Add garlic, ginger and white parts of green onions and sauté 30 seconds until fragrant. Stir in red curry paste and cook 2-3 minutes, stirring constantly, until it becomes aromatic.

Add sliced green bell pepper and cook 2-3 minutes until slightly softened. Return tofu to pan and toss so curry paste coats it evenly.

Add soy sauce, brown sugar and sriracha. Stir well to coat tofu and bell pepper, letting mixture cook another minute. Pour in coconut milk, stir to combine and bring to gentle simmer 3-4 minutes. Taste and adjust salt, if needed.

Add cooked noodles and toss gently until evenly coated in curry sauce. Squeeze in lime juice and stir again.

Remove from heat. Top with chopped cilantro, sliced green parts of green onions and sesame seeds. Serve warm with lime wedges on side.