Begin by draining the extra firm tofu and wrapping it in paper towels. Use a heavy object to press it for about 10 minutes, allowing moisture to drain away for a firmer texture.

In a mixing bowl, combine the grated carrot and sliced cabbage. Sprinkle a pinch of salt over the mixture and let it sit for 8-10 minutes. Squeeze the mixture gently to remove any remaining liquid.

Transfer the pressed tofu to a large bowl and crumble it. Add minced garlic, diced onion, drained carrot, and cabbage mixture, along with flour, cornstarch, vegetarian oyster sauce, salt, and pepper. Mix thoroughly.

Shape the tofu and vegetable mixture into small patties about 2-3 inches in diameter, placing them on a plate.

Heat neutral cooking oil in a non-stick frying pan over medium-high heat. Cook the patties for about 3-4 minutes on each side until golden brown.

Transfer the cooked patties to a paper towel-lined plate to absorb excess oil. Serve hot with a side of dipping sauce.