Cashew Crusted Tofu with White Miso Sauce

Remove tofu from package, rinse, and pat dry with paper towels. Slice your tofu diagonally to form two triangles. Take those two triangles and cut them into 4 triangles to make 8 triangles.

Mix the soy sauce, sake, mustard, garlic and olive oil together and marinate the tofu for at least one hour.

Preheat the oven to 350 degrees F.

In a small bowl, mix the cashews, flour, salt, and pepper. Heat a large pan to medium high heat with a thin layer of oil. Crust tofu with cashew mixture and pan fry until golden brown.

Finish cooking in oven for 6-8 minutes. Serve with White Miso Sauce.

For White Miso Sauce: Put miso into a medium pan set over another medium pan of simmering water over medium heat and cook, stirring constantly with a wooden spoon, until paste loosens, about 1 minute.

Gradually add sake and rice wine, stirring until smooth. Add sugar and cook, stirring constantly, 1-2 minutes, until sauce is smooth. Stir in ginger.