Rinse 1/2 block of tofu under running water, wrap it in a cloth, and squeeze out as much moisture as possible. Place the drained tofu in a bowl.

Finely chop 1/3 carrot and 2 sheets of fish cake. Crack 2 eggs into a small bowl, add 2 pinches of salt, and whisk well.

In the bowl with tofu, add the chopped carrot, fish cake, 4 pinches of salt, and 3 dashes of black pepper. Mix everything thoroughly.

Shape the mixture into small balls, about bite-sized, and set aside.

Coat each ball in flour, then dip into the whisked egg mixture, and finally roll in breadcrumbs until evenly coated.

Heat enough oil in a frying pan to submerge the balls. Test the oil temperature by dropping a small piece of batter; it should float within 3 seconds.

Fry the balls in batches for 30-40 seconds each, turning them with chopsticks to ensure even browning. Remove and drain on a wire rack or paper towels.