Line a microwave-safe dish with paper towels, cut the tofu into 8 pieces, and microwave at 600W for 2 minutes and 20 seconds.

Wrap the tofu from step 1 in paper towels, flip it over, and let it sit until it cools down.

Open the canned salmon, press the lid into the can, and drain the water thoroughly by pressing down.

In a bowl, tear the drained tofu and cream cheese into pieces, add the drained salmon, and mix while mashing the tofu.

Add all the ingredients marked with ★ to the bowl from step 4 and mix well.

The mixture should be firm enough that it doesn't easily fall off a spoon, making it easy to shape.

If you don't have a ring mold, cut a milk carton to 7 inches by 1.4 inches, overlap by 0.2 inches, and staple in two places to form a 2.2-inch diameter ring.

Spread breadcrumbs for coating in a tray, place the ring mold from step 8, and fill it with the mixture from step 6.

Press down firmly with a spoon to flatten the surface.

Flip it over, lift the ring mold with one hand, and gently press the mixture with the other hand to lower it.

The ring mold will slide off easily (left side), then shape it by hand and coat it with breadcrumbs (right side).

If shaping with plastic wrap, use about 3 to 4 tablespoons of the mixture, wrap it into a ball, remove the air, and shape it to about 3 inches in diameter on the breadcrumbs.

Heat a frying pan over medium heat, add a generous amount of olive oil, and fry one side of the patties from step 13 for about 30 seconds. Reduce the heat to medium-low to low.

Cover and cook for about 1 minute and 30 seconds to 2 minutes until golden brown, then flip with a spatula.

Cover again and steam-fry for about 2 more minutes until done.

The mixture is soft, so using a spatula to flip them will result in a nicer appearance.