- serves 2 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 1 cup silken tofu
- 1 tsp white miso paste
- 1 tsp caster sugar
- 2 tsp honey
- ¼ tsp fresh ginger, grated
- ½ cantaloupe or honeydew melon
- 1 mandarin, for juicing
- black sesame seeds, to garnish
Instructions
- Place the tofu in some paper towel and leave to drain for about 10 minutes.
- In a bowl, combine tofu, miso paste, sugar, honey and ginger. Whisk together until glossy. This can also be done in a food processor.
- Peel the melon and cut into rough cubes. Divide the creamed tofu between plates and place the melon cubes on top. Garnish with a squeeze of mandarin juice and some black sesame seeds.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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