Put the tofu, tahini and soy milk in a food processor and puree
until the tofu is smooth.
Transfer to a large mixing
bowl and sprinkle with the flour, some salt
or soy sauce, and the fresh herbs it you're using them; stir
well to combine. It should be the consistency of a thick batter; add more liquid or flour to adjust the consistency if necessary. (The batter can
be made ahead to this point, covered with plastic, and refrigerated
for up to a day.)
Put the oil in large nonstick or well-seasoned castiron skillet
over medium heat. Spoon
the batter into the pan in whatever size cakes you like but leaving enough room to flip.
Cook, undisturbed, until they turn
golden and release easily from the pan, about 4 minutes.
carefully and cook until done, another 3 minutes, then serve.