1 lb whole wheat spaghetti (reserve 1 cup of cooking water)
2 handfuls cilantro
4 tablespoon rice wine vinegar
3 cloves garlic
1/2 cup miso
3 inches of ginger, grated
1 teaspoon wasabi, amount adjusted to taste
2 tablespoon toasted Sesame oil (spicy oil is great)
Tamari or Braggs Liquid Aminos to taste
1/2 cup walnuts
2 tablespoon of your choice of sweetener
2 cups red cabbage, shredded
1 Cup shredded carrots
3 tomatoes, diced
1 head radicchio
1 cucumber chopped
1 cup scallions chopped
1 lb tofu pressed and drained
4 tablespoon toasted sesame seeds
Cook pasta, drain and save water. Put in fridge to cool.
Grill tofu after brushing with soy sauce and a tiny bit of sesame oil, I cut it into 8 slices and serve them on top of the salad.
Take the next 10 ingredients and puree in food processor or blender, add pasta water if needed and taste and adjust seasoning (don't add much soy until you taste)
Put half the sauce in bottom of serving bowl, add noodles and chopped veggies except for scallions which will be used for garnish along with the sesame seeds... add rest of sauce and toss to coat, put in fridge for at least 30 minutes. Top with tofu, green onions and sesame seeds.
This is a spicy dish so kids probably won't like it much, you can make it less spicy by reducing Wasabi and Ginger and by using regular sesame oil.