Place the tofu in a nut milk bag and squeeze to remove as much liquid as possible. You should remove between ¼ cup to ⅓ 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 ¼ 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 ½-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.