Preheat oven to 425 F.
Add 4 cups of water to a saucepan and bring to boil. Reduce heat to a simmer. Then, add in the rice noodles and cook for about 5-8 minutes until noodles soften. Then remove from heat, drain, and set aside.
Drain and press the packs of tofu. Chop into small cubes and place on a baking tray. Coat in olive oil and bake for 15 minutes. Then flip the tofu over and coat in teriyaki sauce. Bake for another 10-15 minutes, adding extra teriyaki sauce if necessary.
Using a cheese grater, shred the carrot. Chop the cucumber and onion. Slice the avocado.
While the tofu is baking, prepare the peanut sauce. Heat up the peanut butter until it is a liquid consistency. Then in a small bowl, mix together all the ingredients until the sauce is smooth and creamy.
Once tofu is done cooking, combine noodles, tofu, cucumber, lettuce, onion, and avocado into a bowl. Top with the peanut sauce and sesame seeds and serve.
