Preheat oven to 350 degrees. Place cashews on a baking sheet and roast them for 5-10 minutes, stirring every 4 minutes or so, until lightly browned. Slice the tofu block into 1/2 inch pieces. Then turn the tofu on its side and make one cut down the center, so the tofu strips are thinner. Cover and push down on the tofu with paper towel to remove the moisture, being careful not to crush the tofu. Do this repeatedly under as much moisture as possible is removed.
On a plate, spread out sesame seeds. Press each piece of tofu (on 1 side only) onto the sesame seeds to coat.
Place a large skillet over medium high heat. Add 1 tablespoon sesame oil and swirl in pan to coat. Place 1/2 of the tofu slices with the sesames-side-up and sprinkle with salt and pepper. Cook for 5 minutes or until browned. Using tongs, flip over tofu pieces carefully and cook the other side (with sesame seeds) for 4 minutes. With 1 minute left of cooking, drizzle 1 tablespoon of soy sauce into the pan and move tofu slices around to coat. Remove tofu from skillet and repeat the process with the remaining tofu pieces.
To make the sesame-miso dressing, in a small bowl, combine the miso, ginger, sesame oil, rice vinegar, water, and agave syrup. Stir with a whisk or fork until smooth.
To arrange the salad, add lettuce to plates. Around the plate, add the tomatoes, edamame, avocado, and cashews. Add the sprouts to the center. Serve with sesame-miso dressing.