The Weekend Recipe: Taiwanese Fried Cauliflower
TFC is the incredibly moreish House favourite that steals the show at any meal – with a chicken option for non-veggies
Saturday 26 November 2022 By Soho House
TFC might come in a compact portion, but it truly packs a punch in flavour. Marinated in tamari, mirin, ginger and garlic, it’s soft on the inside and crunchy on the outside. Combined with hot sauce, it’s guaranteed to leave you wanting more. You might want to double the batch of ingredients – but you didn’t hear it from us.
Below are the two versions of the recipe: with cauliflower and chicken, which are easily interchangeable depending on your dietary needs. To celebrate the indulgent character of this dish, we’ve teamed up with Notorious Foodie who will be cooking TFC on our Instagram and TikTok this weekend – make sure you tune in.
TFC (Taiwanese Fried Cauliflower)
Serves one
Ingredients
6 medium-size cauliflower florets
4 Thai basil leaves, fried
40g hot barbecue sauce
For the marinade
125ml tamari
60ml water
125ml mirin
30g blended ginger
20g blended garlic
5g fine white pepper powder
For the batter
2.5 cups ice water
3 cups ready-made tempura mix
For the spiced salt
15g five spice powder
30g sugar
30g salt
15g sweet paprika
20g onion powder
Method
1. Mix all the marinade ingredients together, coat the cauliflower and leave for two to six hours.
2. For the batter, mix the ready-made ingredients with the ice water.
3. Pat dry the florets and coat in the batter, then deep-fry until crispy.
4. Season with spiced salt, then garnish with the barbecue sauce and Thai basil leaves.
TFC (Taiwanese Fried Chicken)
Serves one
Ingredients
150g chicken thighs, skinless and boneless
4 Thai basil leaves, fried
40g hot barbecue sauce
For the marinade
125ml tamari
60ml water
125ml mirin
30g blended ginger
20g blended garlic
5g fine white pepper powder
For the batter
100g plain flour
30g corn starch
For the spiced salt
15g five spice powder
30g sugar
30g salt
15g sweet paprika
20g onion powder
Method
1. Cut the chicken thighs into medium chunks.
2. Mix all the marinade ingredients together, coat the chicken and leave for two to six hours.
3. For the batter, mix the ingredients together.
4. Pat dry the chicken pieces, coat in batter and deep-fry until crispy.
5. Season with spiced salt, then garnish with the barbecue sauce and Thai basil leaves.
Below are the two versions of the recipe: with cauliflower and chicken, which are easily interchangeable depending on your dietary needs. To celebrate the indulgent character of this dish, we’ve teamed up with Notorious Foodie who will be cooking TFC on our Instagram and TikTok this weekend – make sure you tune in.
TFC (Taiwanese Fried Cauliflower)
Serves one
Ingredients
6 medium-size cauliflower florets
4 Thai basil leaves, fried
40g hot barbecue sauce
For the marinade
125ml tamari
60ml water
125ml mirin
30g blended ginger
20g blended garlic
5g fine white pepper powder
For the batter
2.5 cups ice water
3 cups ready-made tempura mix
For the spiced salt
15g five spice powder
30g sugar
30g salt
15g sweet paprika
20g onion powder
Method
1. Mix all the marinade ingredients together, coat the cauliflower and leave for two to six hours.
2. For the batter, mix the ready-made ingredients with the ice water.
3. Pat dry the florets and coat in the batter, then deep-fry until crispy.
4. Season with spiced salt, then garnish with the barbecue sauce and Thai basil leaves.
TFC (Taiwanese Fried Chicken)
Serves one
Ingredients
150g chicken thighs, skinless and boneless
4 Thai basil leaves, fried
40g hot barbecue sauce
For the marinade
125ml tamari
60ml water
125ml mirin
30g blended ginger
20g blended garlic
5g fine white pepper powder
For the batter
100g plain flour
30g corn starch
For the spiced salt
15g five spice powder
30g sugar
30g salt
15g sweet paprika
20g onion powder
Method
1. Cut the chicken thighs into medium chunks.
2. Mix all the marinade ingredients together, coat the chicken and leave for two to six hours.
3. For the batter, mix the ingredients together.
4. Pat dry the chicken pieces, coat in batter and deep-fry until crispy.
5. Season with spiced salt, then garnish with the barbecue sauce and Thai basil leaves.