Drain the tofu and pat-dry well with paper towels, then crumble it into a mixing bowl, using your fingers.
Thinly slice the spring onions, then add to the tofu. Grate the carrot and ginger, add to the tofu. Add the garlic and eggs, then combine well.
Form balls, then patties from the mixture, and put them on a plate. Rest/chill until you’re ready to cook.
Mix the oil and heat half of this in a non-stick frying pan. Add the patties and cook for a couple of minutes on each side until golden. Transfer them to a plate lined with paper towels.
Repeat with the remaining oil and patties.
Serve warm or at room temperature.