First, heat a large saute pan over medium-high heat, then drizzle in avocado oil. Swirl to coat, then place sliced tofu in the pan. Pur in the tamari and agave and bring to a boil. Use a metal spatula to move the tofu so it isn't sticking. Turn after a couple of minutes, cook until the tofu is browned and the liquids are absorbed, then transfer to a plate.