Pour boiling water over the pasta and let it stand for 4-5 minutes, drain. In the meantime peel and halve the onion and cut it into fine strips. Wash and clean the cucumber and cut into fine strips with a julienne slicer.
Cut the mango off the stone. Peel the flesh and cut into fine strips. Peel the carrots, first into pieces of about 5 cm length, then cut into fine strips.
For the dressing, clean the chilli pepper, cut lengthwise, wash and remove seeds. Cut the pod into small pieces. Put cashews, chilli pepper, 2 tablespoons of oil and 1 tablespoon of soy sauce into a tall mixing bowl and puree (if it is too thick, mix with a little water).
Cut the tofu into small triangles, season with chilli powder and salt. Heat 1 tablespoon of oil in a frying pan. Fry the tofu for 4-5 minutes while turning. Pull the pan off the heat. Pour honey over it. Swirl the tofu briefly, remove from the pan and roll in sesame seeds.
Carefully mix the glass noodles, onion, cucumber, mango, carrots and tofu. Mix rice vinegar and 1/2 tablespoon soy sauce. Add 2 tablespoons of oil drop by drop. Mix into the glass noodle salad. Pour into take-away boxes or bowls, drizzle with cashew dressing.