Korean Fried Cauli & Waffle

Korean Fried Cauli & Waffle

  • Servings: 4
  • Difficulty: medium
  • Rating: ★★★★★
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This recipe requires vegan mayonnaise to finish.



  • 50g Firm tofu
  • 230ml Soy or oat milk
  • 1tbsp Vanilla essence
  • 50g Maple syrup
  • 1 ¼ tbsp White sugar
  • ½ tsp Salt
  • ½ tsp Black pepper
  • 22g/1.5 tbsp Vegan butter or canola oil
  • 110g Cornmeal
  • 115g All-purpose flour
  • ½ tsp Baking soda
  • 1 tsp Baking power


  1. Combine the tofu, soy milk, vanilla essence, maple syrup, sugar, salt and vegan butter in a blender. Blend on high for 1 minute or until no bits of tofu are visible in the mixture.
  2. In a bowl sift together the cornmeal, flour, baking powder and soda. Whisk the dry ingredients together and form a well in the center.
  3. Pour the mix from the blender into the well and gentle fold the mix together, being careful not to over-mix. There should be lumps visible in the batter.
  4. Set aside and allow to rest for 30 minutes.
  5. Cook in a waffle iron on medium until the waffle is crispy and not too dark.

Korean Gojuchang Sauce


  • ¼ cup Gochujang (you can find in your supermarket in the international isle)
  • 2 tbsp Soy sauce
  • ¼ cup Rice vinegar
  • 2 tsp Sesame oil
  • ¼ cup Maple syrup
  • ½ cup White sugar
  • ½ cup Water
  • ¼ cup Tomato paste (optional if you want the sauce to be less spicy)


  1. Combine all ingredients in a thick bottom sauce pan and bring to the boil, whisking regularly to avoid the sugar catching on the bottom.
  2. Once boiled, reduce the heat to a simmer and cook until the sauce is thickened.

Pickled Veg


  • ½ cup White sugar
  • ½ cup Water
  • ½ cup Apple cider or white vinegar
  • 2 tbsp Soy sauce
  • 2 Carrots, peeled


  1. Combine all the ingredients, except the carrots, in a pot and bring to the boil.
  2. While the pickling liquid comes to a boil, cut the carrots into very thin strips (you can grate them if you are not confident with a knife or don’t own a mandoline).
  3. Place the carrots into a bowl or container big enough to safely fit the carrots and hot liquid.
  4. Once the pickling liquid has come to a boil, pour over the carrots.
  5. Allow the carrots to cool in the liquid before using

Crispy Cauliflower


  • ½ Head of cauliflower
  • ½ cup Soy milk
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Soy sauce
  • 1 cup Cornflour
  • 1 tsp Salt
  • 1tsp Black pepper
  • ½ tsp Onion powder
  • ¼ tsp Garlic powder


  1. Combine the soy milk and apple cider vinegar and set aside for 10 minutes, this will turn the soymilk into vegan buttermilk.
  2. Cut the cauliflower into small florets.
  3. In a mixing bowl, add the buttermilk and soy sauce and toss the cauliflower in this, leave to marinate for 15 minutes.
  4. In a separate bowl whisk together the cornflour, salt, pepper, onion and garlic powder.
  5. Working in small batches so that you don’t overcrowd the fryer, toss the pieces of cauliflower in the cornflour mix, shake off the excess and gently place into the hot oil and fry until the cauliflower is crispy, about 3 minutes depending on the size of your cauliflower pieces.
  6. In a clean bowl, toss the fried cauliflower in a generous amount of the gojuchang sauce.

To assemble, place a cooked waffle onto a plate, top with a handful of the saucy cauliflower, drizzle with maple syrup, place a handful of the pickled carrots on top of the cauliflower and drizzle over your preferred brand of vegan mayonnaise.

Note: Store extra pickled carrots in the pickling liquid in the fridge for up to two weeks
Note: Extra gojuchang sauce will hold in the fridge for two weeks

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