Start by preparing the tofu: Press the tofu for 15 minutes to make it extra crispy. This is optional, but recommended if you have the time. Once the tofu is pressed, heat the avocado oil in a large skillet (non-stick or cast-iron) over medium heat. Add the tofu and cook for 7-8 minutes on one side, then flip and cook another 4-5 minutes. Sprinkle with salt and pepper to taste.
While the tofu is cooking, boil water in a medium saucepan. Cook the ramen noodles according to the package's instructions.
Meanwhile, prepare the sauce: Whisk together the tahini, peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, garlic, ginger and sriracha.
Pour the sauce in the skillet with the tofu. Add the cooked (and drained) noodles and toss everything together. Serve with crushed peanuts, sesame seeds and green onions. Enjoy!