I suggest pressing your tofu for at least 1 hour. Place the unwrapped tofu in a towel and place something heavy on it. Set aside. The tofu will absorb the flavours of the dish better, if you press it. But if you are short on time you can skip this step.
Once the tofu has been pressed, cut the tofu in ½ inch cubes. Heat a cast-iron pan with 2 tsp of oil over medium heat.
Toss the tofu cubes in 2 tbsp of arrowroot powder. All sides should be covered. Once the pan is heated, saute the cubes on each side for roughly 2 minutes or until browned.
While the tofu is cooking. Heat another pan on the stove (medium heat) with 2 tsp of oil. Add chopped onion to the heated pan. Once the onion starts to brown add the pressed garlic cloves, the grated ginger, chopped broccoli, and the sliced pepper. Toss in the red pepper flakes. Let these vegetables saute as you bring a medium-sized pot of water to a boil. Once the water is boiling, follow the directions for your pasta.
Prepare the sauce. Add all the ingredients to a bowl and whisk. Add half of the sauce to the vegetables once they have browned, and lower the temperature to a simmer.
Drain the water from the noodles once they are cooked, add the tofu and the noodles to the vegetables and toss. Add the remaining amount of sauce. Divide evenly among two bowls and top with sesame seeds and cashews.
This dish is delicious as leftovers. Store in a sealed container for 3 days.