Step 1

Place the tofu in a nut milk bag and squeeze with your hands to remove the moisture. You should remove 1/4 to 1/3 cup of liquid, depending on the brand of tofu used.

Step 2

Transfer the drained tofu to a food processor and add the tapioca starch, flour, oil, maple syrup, tomato paste, dark soy sauce, salt, spices, and liquid smoke if using. Process for about 10 seconds, or until it forms a smooth and sticky paste.

Step 3

Cut four 3.5x3-inch squares of cling film and place them on your counter. Scoop out about 1 and 1/2 tablespoons of the mixture and roll it gently into a ball using slightly oiled hands. Place the ball on one of the cling film squares. Repeat with 3 more balls. Wrap each ball tightly in the cling film, slightly pressing with your fingers to create a short log. Twist the ends of the cling film tightly to enclose the mixture. Place the 4 cocktail sausages in a bamboo steamer basket and repeat this step until you have used all of the mixture. You should end up with 25-27 cocktail sausages and fill the basket.

Step 4

Bring a medium pot of water to a boil (the pot should be slightly smaller than your bamboo steamer basket). Once boiling, place the bamboo steamer basket on top of the pot and steam for 12 minutes. Do not open the lid.

Step 5

Remove from heat, open the lid, and let cool for 3-5 minutes. Unwrap each sausage while still warm, and transfer to a plate.

Step 6

Use the sausages in stews, soups, stir-fries, or as an amuse-bouche!

Step 7

These sausages will keep for up to 5 days in the refrigerator. Sausages are best served warm. If planning to serve as an amuse-bouche, reheat in a pot of water.