8 DRAGONS CRISY CAULIFLOWER (or tofu)

Base

• 1 large cauliflower, cut into wing-size florets (or 2 blocks extra-firm tofu, pressed & cubed)

Batter

• 1 cup flour
• ½ cup cornstarch
• 1 cup cold sparkling water (or milk / milk substitute)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt & pepper to taste

8 Dragons Fire Glaze

• ½  to 1 bottle of Sinai Gourmet 8 Dragons hot sauce
• 2 tbsp maple syrup or agave
• 1 tbsp soy sauce / tamari
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger

INSTRUCTIONS

1. Preheat oven to 425°F / 220°C (or heat fryer to 350°F / 175°C).
2. Make batter: Whisk all batter ingredients until smooth.
3. Coat cauliflower: Dip cauliflower or tofu into batter, shake excess.
4. Cook
   • Bake on baking tray: 25–30 min until crisp
   • Fry: 4–6 min until golden
5. Make glaze: Simmer glaze in saucepan ingredients 3–5 min until glossy.
6. Toss & lacquer: Coat cooked pieces in the hot glaze.
7. Optional double-fire finish: Return to oven 5 minutes for caramelized edges.

GARNISH & SERVE

Use these option items to garnish the cauliflower before serving. 

• Sesame seeds
• Scallions
• Lime wedges
• Pickled chili