First, mix the sauce ingredients in a bowl until well-combined. To taste test, please do so before adding the cornstarch.
Prepare a bowl of cold water. Next, bring a pot of water to a boil and drizzle in some oil. Add the fresh ramen (loosen the bundle if needed) to the hot boiling water and cook for 2 minutes. Using a tong, transfer noodles to the cold water bowl to stop the cooking. Drain out the water and toss the noodles with a teaspoon of oil to prevent them from sticking together.
Set a large wok or skillet over high heat. Add a few swirls of oil to the hot wok and sauté the ginger, garlic, and onion until aromatic. Continue to stir-fry the dried chili followed by peppers.
Add the tofu and half of the prepped sauce, then bring to a boil. Now, add the noodles and the remaining sauce. Using a tong or a combination of spatula and chopsticks, toss the noodles until well-coated. Ramen absorbs sauce quickly, so lower the heat if needed while tossing to ensure an even coat. Taste test and adjust the saltiness accordingly to your preference.
Fold in the cashews and chopped scallions for the final toss. For a numbing sensation, sprinkle with crushed Sichuan peppercorns before serving.