Drain the extra firm tofu and press it gently between two plates or with a tofu press for about 15 minutes.

Crumble the tofu into a large mixing bowl.

Grate the carrot and slice the cabbage thinly. Place them in a strainer over a bowl, sprinkle with salt, and let sit for 8-10 minutes.

Squeeze the vegetables to remove excess moisture and add them to the crumbled tofu.

Combine minced garlic, diced onion, flour, corn starch, and vegetarian oyster sauce. Mix thoroughly until well-combined.

Form the mixture into small patties, about 2-3 inches in diameter.

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

Transfer the cooked patties to a paper towel-lined plate and serve warm with dipping sauce.