Korean Tofu Pancake

1 Pack Firm Tofu (18 oz), crumbled
 ¼ Cup Flour
1 tbs potato starch
2 Eggs
3 Tbsp Minced Garlic
2–4 Tbsp Green Onion
1 grated carrot
1/2 tsp dashi stock powder
1 tsp sesame oil
1 tsp Salt
canola oil, for frying

Sauce #1
Soy sauce
1 tablespoon
Vinegar
1 tablespoon
Gochujang
1 teaspoon
Mirin
1 teaspoon
Sesame oil
a small amount
Sauce #2 
ponzu vinegar