Strain a pack of tofu (from section B) on a cheesecloth or paper towel to get rid of the excess liquids. You can squeeze them or wait with a lightweight on top (10-20 mins).

Put Base ingredients (section A) into a mixer, food processor, or smoothie maker. Grind them until it becomes a smooth paste. Starred ingredients* are optional, if you don't have them, add 2 extra tablespoons of soy sauce.

Add strained tofu from step 1 into the mixer with paste in it. Mix until it becomes smooth. If it is too tick, you can add some cooking wine or water.

Place ground chicken into a large bowl. Add step 3 mixture (the smooth paste of ingredients from section A and tofu combined).

Add 1 egg and mix until tofu paste and chicken are well combined.

Add cornstarch and mix until smooth. The consistency of the mixture should be somewhere between pancake butter to softserve. Add more cornstarch if needed.

In a large frying pan, heat sesame oil and olive oil with medium heat. Once it warms up, start dropping the mixture into the pan using a spoon. Make them look like many chicken nuggets. Make sure they don;t touch each other.

Once it starts sizzling, add 3 tablespoons of water and put a lid on. Cook for 4 mins.

Combine sauce ingredients (section c) in a separate bowl.

After 4 mins, flip the nuggets and repeat step 8.

Once the nuggets are cooked and golden, addd the sauce mixture from step 9.

Cook for 1 mins, and it's ready! (the sauce can easily be burned, so don't cook for too long).

They are delicious as is, Japanese mayo can also be added as a topping if you'd like! :)