Pat dry the tofu. Add the tofu and the rest of the nugget ingredients to a food processor. Process until smooth and the tofu starts to turn into a big ball. To check if ready take some out and softly roll into a ball. It should stick easily together. If it's not then it means the tofu isn't processed enough. Process more in the food processor until a ball holds easily together. (don't over process where the tofu becomes a paste. The texture should feel like a very soft light dough)

Using a 1/4 cup measuring spoon scoop put the tofu mixture. Take half of that amount and form into a nugget. Start with a imperfect ball and then flatten to be an ellipse. Shouldn't be too flat and not too thick. Line a plate with all your nuggets.

Mix all the breading ingredients in a shallow bowl or plate. Add 1/2 cups of water to a shallow bowl and the corn starch. Mix together. Throughout the breading process give the cornstarch water another mix as it tends to separate.

Dip a nugget in the cornstarch water and then cover in the breading. Do this for all the nuggets before you start frying ( I promise you it's much easier to have it all ready before frying! But I know you won't listen to me bc I don't listen to me on this 🤣)

Warm up the oil in a large frying pan. The oil should be about 2 inches deep. Start frying the tofu nuggets until golden brown on both sides. I like them even a darker brown for this but you can try both ways.

The nuggets are yummy right out of the pan(don't burn yourself!) but the tofu texture feels softer. Once they are refrigerated and then reheated the texture is much thicker and more processed chicken nugget like. I think they are great either way but just saying