Popcorn Chicken with Sweet Mustard Sauce

This is a Chick-Fil-A chicken nugget copycat recipe by 40 Aprons. Honestly I didn't think the pickle juice added too much except to make them taste like pickle juice (which is fine with me but not chicken-like).

Popcorn Chicken with Sweet Mustard Sauce

Ingredients

Tofu:
1- pound block firm or extra-firm tofu
3/4 - 1 cup dill pickle juice (you want the old-school, bright green kind, not the deli-pickle kind)

Breading:
1 cup corn starch
2 1/2 tablespoons powdered sugar
1/2 teaspoon paprika
1 teaspoon garlic
1 teaspoon salt
1/2 teaspoon powdered mustard
1/2 teaspoon black pepper
vegetable or canola oil , for frying

Sweet mustard sauce:
1/4 cup vegan mayonnaise
1 tablespoon yellow mustard
1/2 teaspoon Dijon mustard
1 tablespoon agave nectar
3/4 teaspoon lemon juice
1/4 teaspoon turmeric


Method

Marinate the tofu: tear into bite-size nuggets and place in a medium bowl. Pour pickle juice over and let marinate 25 minutes.
Meanwhile, make your breading. Whisk together all breading ingredients, except oil.

Make your sweet mustard. Stir together all ingredients, taste & adjust seasonings, then refrigerate until ready to serve.

Once tofu has marinated, drain well and then toss in breading to coat.
Pour a thin layer of oil into a large sauté pan and heat over medium-high heat.
Fry "nuggets" in a single layer, in batches if needed--don't crowd.
Turn fairly regularly to brown on all sides. Once breading has browned, remove from sauté pan with a slotted spoon and drain on a plate lined with paper towels or brown paper bags.
Serve with sweet mustard sauce.