2 Ways to Make Delicious Crispy Vegetarian Cinnamon Sausage from Wheat Flour and Tofu

Mix the wheat flour

Add 700g of type 13 wheat flour and 1 teaspoon of salt into a bowl. Then mix the salt and wheat flour together evenly.

Knead the dough

Once the flour is mixed evenly, add 400ml of water and mix until the flour absorbs all the water.

When the flour absorbs all the water, use your hands to knead the dough, kneading thoroughly and evenly until the dough becomes elastic and does not stick to the bowl anymore, then let it rest for 1 hour.

Wash the dough

Put the dough into a bowl and pour in 1 liter of cool water. Next, use your hands to gently knead the dough inside the bowl of water until you see the dough soften, then pour out all the water.

You can place the dough on a sieve and press to remove excess water.

Next, rinse the dough again like before three more times but just wash and lightly squeeze the dough a few times, then continue to press out the water.

Mixing the gluten

Once the dough has been pressed dry, divide it into 2 parts and add them one at a time to the mortar along with a bit of seasoning (1 teaspoon of vegetarian seasoning, half a teaspoon of garlic powder, 1/3 teaspoon of cinnamon powder, 1.2 teaspoons of pepper).

Next, use the pestle to pound and mix this gluten until the dough and seasoning are evenly combined, then do the same for the next portion of dough.

Shaping and boiling the sausage

Use a piece of non-stick parchment paper, place the gluten on it, and roll it up tightly, then fold both ends of the paper in.

Next, wrap it in aluminum foil on the outside and also fold both ends to make the sausage tighter and more compact.

Once the sausage is shaped, place it in a pot of boiling water to cook for 20 minutes, then remove it and soak it in water to cool quickly.

Fry the sausage

You dissolve 1/2 teaspoon of orange food coloring in 1.2 tablespoons of water. Then use a brush to evenly coat the sausage.

Add 2 – 3 tablespoons of cooking oil into a pan and turn on the stove to heat it up. When the oil is hot, add the sausage and fry it briefly until the outer layer is crispy, as the sausage has already been boiled, so you don’t need to fry it thoroughly.

Final Product

The cinnamon sausage after frying has an attractive golden-orange color on the outside, a crispy shell, and a fragrant cinnamon aroma that is very enticing, while the inside is chewy, soft, and smooth. You can eat it with rice or pair it with other dishes like grilled meat vermicelli, bread,…

Boil the tofu

Dissolve 1 tablespoon of salt in water and pour it into the pot. Then add the tofu and boil for 5 minutes.

Once the tofu is boiled, take it out and place it in a sieve, using a pot or some heavy tool to press down for 2 hours to expel excess water from the tofu.

Mix the flour

You mix 30g of gluten flour with 1/2 teaspoon of seasoning, 1/2 teaspoon of salt, 1 teaspoon of fish sauce, 1.5 teaspoons of sugar, 1/2 teaspoon of ground pepper, 1/2 teaspoon of monosodium glutamate, and 1/2 teaspoon of garlic powder.

Blend the tofu mixture and wheat flour

You put the tofu into a blender and blend them at a low speed.

Divide the flour into several batches and gradually pour it in while blending with the tofu.

Continue blending until the flour mixture becomes sticky and forms a mass.

Steam the cake

Use plastic wrap or food wrap to roll the dough into a cylindrical shape, then poke a few holes in the wrap with a toothpick.

Use aluminum foil or banana leaves to wrap an additional layer outside and take it to the steaming workshop, steam for about 35 minutes before taking the rolls out.

Fry the rolls

Heat a pan and pour in oil so that the oil layer in the pan is 1cm deep. Next, add 1 tablespoon of annatto oil, stir well, and wait for the oil to heat up.

When the oil is hot, add the rolls to fry, turning them evenly until they are golden and crispy all over. When you see the rolls golden and the skin crispy, take them out to drain the oil and it’s done.

Final Product

The fried vegetarian sausage once completed has a crispy, appealing orange-yellow crust, while the inside is chewy and soft, very delicious. With this sausage, you can also enjoy it as is or prepare it into many other dishes.