Press the tofu for at least 10 minutes to drain any excess liquid. Place the pressed tofu in a bowl and crumble it with your hands or a fork until it resembles coarse crumbs.

Add the carrot, chiles, cilantro, curry powder, salt, bell pepper, ginger, garlic, flour, and black pepper to the bowl. Mix thoroughly until the flour is fully incorporated and the vegetables are evenly distributed.

Scoop a golf ball–sized portion of the mixture and shape it into a patty about 1 inch thick. If the mixture is too wet to hold its shape, stir in an additional tablespoon or two of flour.

Heat a large, nonstick skillet over high heat and add enough oil to coat the surface. Once the oil shimmers and shows small bubbles, carefully place the patties in the pan, working in batches if necessary to avoid crowding.

Lower the heat to medium-high and fry the patties for 5 to 6 minutes until the bottoms are deeply golden. Flip and cook the other side until crisp and browned.

Transfer the finished cakes to a paper towel–lined plate to drain. Serve hot with sweet chili sauce for dipping.