Chop onion, carrot, and yellow bell pepper finely. Cut cheese slices into quarters.

Heat oil in a pan and sauté onion and carrot. Once cooked, add bell pepper and a pinch of salt, sauté briefly, then set aside.

Wrap tofu in a cloth and squeeze to remove excess water. Mix sautéed vegetables, tofu, breadcrumbs, potato starch, and salt in a bowl until well combined.

Shape the tofu mixture into round, slightly thick balls.

Heat oil in a pan and cook tofu balls on low heat with the lid on.

In the same pan, combine soy sauce, ketchup, gochujang, corn syrup, pepper, and anchovy broth. Bring to a boil, then add tofu balls and simmer on low heat.