Begin by thoroughly pressing the firm tofu to eliminate excess water. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 20 minutes.

In a food processor, combine the pressed tofu, cashew nuts, panko breadcrumbs, salt, and pepper. Pulse the mixture until it's smooth and well-blended, about 1-2 minutes.

Scoop out a portion of the mixture and roll it into nugget-shaped pieces, about the size of a golf ball. Lightly coat each nugget in wheat flour.

Heat a generous layer of oil in a frying pan over medium heat until it shimmers, about 3-5 minutes. Carefully add the formed nuggets to the hot oil, ensuring they aren’t overcrowded in the pan.

Fry for about 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the nuggets to a plate lined with paper towels.

Serve immediately with your favorite dipping sauces.