Step 1

Remove the tofu from the water and drain from any excess water. You can press the tofu by wrapping it in a paper towel or kitchen towel and place a heavy surface on top.

Step 2

Crumble the tofu with your hands and place the crumbled tofu in a large mixing bowl.

Step 3

Meanwhile, place the carrot and cabbage in a strainer with a catch basin. Add a generous pinch of salt and gently massage the cabbage and carrot. Leave to sit for 8-10 minutes for extra moisture to draw out. Squeeze out the liquid.

Step 4

Add the grated carrot & cabbage (plus any other vegetables of choice), minced garlic, diced onion, flour, corn starch, vegetarian oyster sauce, salt, and pepper to taste to the crumbled tofu.

Step 5

Mix well until there are no traces of dry flour. You can try some of the mixture and season with more salt and pepper, to taste, if needed. You can also add other spices and seasonings of your choice!

Step 6

Shape the mixture into small patties or other shape/size of your choice.

Step 7

Heat a large non-stick pan over medium high heat. Add enough oil to thinly coat the surface of the pan.

Step 8

Note: I like to use a non-stick pan so I can opt to use less oil.

Step 9

Once hot, add the patties. Pan-fry for 3-4 minutes or until golden brown.

Step 10

Flip the patties and repeat to cook the remaining side.

Step 11

Turn off the heat. Serve the patties with sweet chili sauce or your dip of choice. Enjoy!

Step 12

For any leftovers, you can opt to reheat these in an air-fryer or in the oven. You can also pan-fry these until warm and crispy again.