Miso Tahini Noodles with Asparagus and Tofu

Name: Miso-Tahini Noodles with Asparagus and Tofu
Ingredients: ⅓ cup raw cashews; 1 2 piece ginger, peeled, thinly sliced; 1 garlic clove, crushed; ⅓ cup low-sodium soy sauce; ¼ cup mirin (Japanese rice wine); ¼ cup tahini; ¼ cup unseasoned rice vinegar; 1 Tbsp. mellow white miso; 1 12-oz. package firm tofu, drained; 1 lb. asparagus (about 1 bunch), trimmed, sliced 2 thick on a diagonal; 12 oz. fresh egg noodles, preferably lo mein; 3 scallions, thinly sliced on a bias; 2 medium Persian cucumbers, halved lengthwise, thinly sliced on a diagonal; 1½ cup torn mixed tender herbs, such as basil, mint, and/or cilantro; Kosher salt