Bring a large pot of salted water to boil. Trim asparagus to remove tough ends, and slice on the diagonal into 1 inch pieces. Thinly slice cucumber into half moons. Thinly slice radishes into half moons. Trim and thinly slice scallions, separating the green and white parts. Thiny slice the mint Dice tofu into ½ inch cubes.
Add the sesame oil, white sesame seeds, tamari, rice vinegar, and turbinado sugar to a medium bowl. Whisk until combined.
Add the rice noodles to the boiling water, stir, and remove pot from heat. Cook, stirring occasionally, until noodles are tender, 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.
Add the sliced asparagus, sliced scallion whites, diced tofu, sesame sauce, and cooked rice noodles to the large pot over medium-low heat. Toss until evenly coated and heated through, 2 to 3 minutes. Divide the quick sesame noodles with tofu between large bowls. Top with sliced cucumber, radish, mint and scallion greens. Enjoy!