- 400g firm tofu
- 1/2 tsp salt
- 1 tbsp vegan fish sauce (or 1 tsp soy sauce)
- 3/4 tsp ground black pepper
- 1 clove of garlic
- 3 tbsp chopped green onion
- 2 tsp sugar
- 1/4 cup and 1 tbsp all-purpose flour
- 2 tbsp tapioca starch
- 2 cups of oil for frying
- Place the tofu in a nut milk bag and squeeze to remove as much liquid as possible. You should remove between 1/4 cup to 1/3 cup of liquid depending on how moist your tofu was.
- Transfer the drained tofu to the bowl of a food processor. Add the salt, vegan fish sauce, black pepper, garlic, green onions, and sugar. Process for about 5 seconds, or until everything is mixed. Taste and adjust seasonings if needed. Next, add the flour and tapioca starch, and process for another 5-7 seconds.
- Heat about 2 cups of oil in a medium-size saucepan.
- In the meantime, scoop out about 1/4 cup of the mixture and place it on a sheet of cling film. Wrap to shape the mixture into a ball, then unwrap the ball. Place another layer of cling film on top and press it down to flatten the ball into a circular shape of about 1/2-inch thick. If you don’t want to use cling film, oil your hands and shape the patties with your hands as the mixture is quite sticky.
- Once the oil is hot, carefully submerge one patty into it. Depending on how large your saucepan is, you may be able to fry two at a time. Fry for 4-5 minutes, flipping once, or until the patties are light golden brown. Don’t fry for longer than that otherwise the “crust” will be too thick.
- Transfer the patties to a plate lined with kitchen paper towel to remove excess oil. Repeat with the remaining mixture.
- Let the sausage patties cool for at least 30 minutes. Use in stir-fries, curries, sandwiches, salads, and more! These sausages will keep for up to 5 days in the refrigerator.
Nutritional information is an estimate.
- Serving Size: 1 Sausage patty
- Calories: 196
- Sugar: 1.8g
- Fat: 11g
- Carbohydrates: 13.7g
- Fiber: 0.9g
- Protein: 10.1g