Step 1
Press the tofu to remove excess water. Once drained, mash it with a fork until smooth but still slightly textured.

Step 2
Heat oil in a large pan or wok over medium heat. Add minced ginger and garlic, sauté for about 30 seconds until fragrant.

Step 3
Add the mashed tofu, chopped cabbage, carrots, and green onions. Cook until the vegetables soften slightly.

Step 4
Season the mixture with soy sauce, sesame oil, oyster sauce, salt, and pepper. Adjust seasoning to taste and stir well.

Step 5
Remove the pan from heat and let the filling cool slightly.