This uncanny-sounding combination of flavours is a refreshing and creative take on a standard fruit salad with cream. Silken tofu is an earthier-tasting, dairy-free alternative to regular cream and makes the bright and juicy melon really pop.
- 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
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.
- 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.