Step 1

Preheat oven to 350°. Toast cashews on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop and set aside.

Step 2

Meanwhile, blend ginger, garlic, soy sauce, mirin, tahini, vinegar, and miso in a blender until smooth. Transfer to a large bowl.

Step 3

Cut tofu into ½"-thick strips, then into squares. Pat dry with paper towels. Add tofu to bowl and gently toss to coat.

Step 4

Cook asparagus in a large pot of boiling water until bright green and tender, about 3 minutes. Using a slotted spoon, transfer asparagus to a bowl of ice water to cool; pat dry. Reserve pot with water.

Step 5

Bring reserved pot of water back to a boil and cook noodles according to package directions. Drain and rinse under cold water to cool slightly.

Step 6

Add asparagus, noodles, scallions, cucumbers, and herbs to bowl. Season with salt and toss to coat.

Step 7

Divide noodles among bowls. Top with reserved cashews.