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First make the 'meatballs'. Put the tofu in a food processor with the breadcrumbs, two tablespoons of the miso, half a tablespoon of agave syrup and an eighth of a teaspoon of salt (in other words, a big pinch). Pulse or blend until the mix comes together into a dough, then tip out, break into roughly 20g pieces and roll into balls.
Put the rapeseed oil in a nonstick frying pan on a medium heat and, when it's hot, fry the miso meatballs for 10 minutes, shaking the pan every so often so they fry evenly (and don't catch and burn).
Meanwhile, cook the noodles according to the packet instructions, then drain, rinse under cold water, until they're cold, and leave to drain.
Now make the dressing. Whisk the remaining two tablespoons of miso with the tahini, lime juice, the remaining tablespoon and a half of agave syrup, the toasted sesame oil and three-quarters of a teaspoon of salt.
Put the drained noodles and dressing in the empty noodle pan, add the radishes, cucumber, mint and meatballs, and mix well.
Transfer to a large platter or divide between four bowls, and serve.