In a pan, heat 2 tablespoons of oil over medium heat.

Add 1/2 small-medium onion and 3 garlic cloves (minced) to the pan and sauté until fragrant and translucent.

Add the shredded carrot, chopped cabbage, and green onions. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.

Season with 1/4 teaspoon of white/black pepper, salt, sugar, and mushroom powder. Stir to combine and cook for another minute. Once cooked, set the vegetable mixture aside to cool.

Carefully slice the jumbo puff tofu into pockets by gently cutting along the edge, creating a hollow space to fill.

Using a spoon, stuff the tofu pockets with the vegetable mixture. Be sure to pack the filling in tightly so it doesn't fall out during frying.

In a bowl, combine the plain flour, rice flour, garlic powder, salt, white pepper, coriander powder (optional), seasoning powder (optional), turmeric powder, and a pinch of baking powder.

Gradually add water, stirring until the batter reaches a thick yet smooth consistency. The batter should coat the back of a spoon.

Alternatively, you can use a store-bought tempura batter mix, Korean flour frying mix, or chicken fry mix for a quicker option, which will give the tofu a light and crispy coating.

Heat oil in a deep pan or fryer to 350°F (175°C).

Dip each stuffed tofu pocket into the tempura batter, making sure it's evenly coated.

Carefully place the battered tofu pockets into the hot oil and fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy.

Once cooked, remove the tofu pockets from the oil and place them on a paper towel to drain excess oil.