Vegan Sausage Patties

Steps

1. 1

   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.

2. 2

   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.

3. 3

   Heat about 2 cups of oil in a medium-size saucepan.

4. 4

   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.

5. 5

   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.

6. 6

   Transfer the patties to a plate lined with kitchen paper towel to remove excess oil. Repeat with the remaining mixture.

7. 7

   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.