In a medium bowl, combine tamari, fresh lime juice, fresh orange juice, sesame oil, minced garlic, and grated ginger. Whisk in cashew butter until smooth, then gradually add water until you achieve your desired consistency. Set aside.

Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package instructions, usually about 5-7 minutes. Drain and rinse under cold water.

Set up a steamer basket over a pot of boiling water. Add broccoli florets and scallions, splash with a few drops of tamari, and steam for 2-4 minutes.

In large serving bowls, layer the cooked soba noodles, steamed broccoli, and scallions. Top with cubed baked tofu and drizzle with cashew sauce. Scatter toasted cashews on top and serve with sriracha.