Crumble the tofu into a large mixing bowl.

Combine the grated carrot and cabbage in a strainer, sprinkle with salt, and massage for 8-10 minutes to draw out moisture.

Squeeze the vegetable mixture to remove excess liquid and add it to the crumbled tofu along with garlic, onion, flour, corn starch, salt, and pepper. Mix until no dry flour remains.

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

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

Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve hot with dipping sauce.