• Creamed Miso Tofu with Melon (Justine's Flavours of Fuji)

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. 






Skill level

Average: 3.8 (3 votes)


  • 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

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.


  1. 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.

  3. 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.

Justine's Flavours of Fuji
 premieres on Monday 19 November at 8.30pm. The series airs Mondays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand