Drain your tofu. Wrap it in a towel, and press between 2 plates with a weight on top for 1 hour to remove all excess liquid. Cut into cubes.
Place your cubed tofu, egg, soy sauce, garlic powder, and salt into a food processor.
Pulse until the tofu is not-yet smooth. Then, stir in the carrots, green onions and edamame.
Scoop out 2 Tbsp-sized portions. With wet hands, press each portion into a smooth nugget shape.
Place nuggets on a parchment-lined sheet tray and freeze for at least 45 minutes to firm up.
In a cast-iron skillet, heat 2 cups of vegetable oil to 375ºF. At the same time, preheat the oven to 250ºF. Place a rack into a sheet tray and set on the middle rack of your oven.
While that heats, remove the nuggets from the freezer, and prepare the batter (next step). Set out a plate with the corn starch on it for dredging.
To prepare the batter, combine the rice flour and beer until loose, smooth, and bubbly. This is not a thick batter
When your oil is up to temperature, coat each nugget lightly in corn starch. One at a time, dip the nuggets into the batter. Go directly from the batter into the frying oil. You can fry up to 6 nuggets at a time. Work quickly. Let each nugget cook on the first side for 2 to 3 minutes or until golden brown, and then flip to fry for another 2 to 3 minutes.
NOTE: Check the temperature of your oil before adding each new batch to make sure your oil has not cooled too much.
Once fried, set the nuggets on the prepared rack and sheet pan in your oven to stay warm and crispy. When all the nuggets are fried, they are ready to serve.