Start by draining the extra firm tofu and then wrap it in a clean kitchen towel to absorb excess moisture. Allow it to sit for about 15–20 minutes to ensure it's properly dried. Once ready, crumble it into a large mixing bowl.

While the tofu is draining, take the grated carrot and thinly sliced cabbage and place them in a fine strainer. Sprinkle with a pinch of salt and massage them gently for about 8–10 minutes to draw out moisture. Squeeze out any excess liquid and add to the mixing bowl.

Add the minced garlic, diced onion, all-purpose flour, corn starch, vegetarian oyster sauce, salt, and pepper to the bowl containing the tofu and vegetables. Mix thoroughly until there are no dry patches.

Take a handful of the mixture and mold it into small, evenly-sized patties about 3 inches in diameter.

Heat a non-stick skillet over medium-high heat and add a thin layer of neutral cooking oil. Carefully place the patties in the skillet, cooking for 3–4 minutes on each side until golden brown and crispy.

Transfer the crispy Tofu and Vegetable Patties to a serving dish. Serve warm with your choice of dipping sauce.