Wrap the firm tofu in kitchen paper, place it on a microwave-safe plate, and heat it in the microwave at 600W for about 2 minutes without covering. Let it cool.

Soak the dried hijiki in plenty of water to rehydrate, then drain well.

Chop the cabbage roughly and sprinkle with salt. Let it sit for 5 minutes, then squeeze out the excess water. Julienne the carrot.

In a bowl, mix the tofu, hijiki, cabbage, and carrot. Add the egg, salt, and potato starch, and mix thoroughly. Divide into 8 portions and shape into round patties.