Mash the firm tofu in a mixing bowl.
Press a stack of kitchen paper on the mashed tofu to remove excess water.
Add the rest of the ingredients, except the cooking oil, and mix well.
Heat enough cooking oil to reach a depth of a quarter inch.
Form the tofu mixture into balls — huge balls, about three inches in diameter — and drop into the hot oil.
Once in the pan, press down the balls to form patties. I used my fingers but, of course, there’s no reason why the back of a spoon can’t do the job of flattening the balls. It’s safer. But there’s more control when using the fingers.
Fry over high heat until browned and crisp. Flip for even browning.