Heat the oil in a small frying pan. While waiting for the oil to heat, mix 200g of tempura batter mix with 100ml water. Add water gradually and stir. We are looking for a thick pancake batter consistency. You can also add some salt to taste.
Add cauliflower florets into the batter. Make sure that each piece is coated evenly.
When the oil in the pan is hot, carefully add the cauliflower and batter mixture into the pan. Allow the cauliflower to cook for 2-3 minutes, or until they turn golden. Remove and set aside.
In a mixing bowl, prepare the glaze by mixing in soy sauce, sugar, garlic and pepper. You can also add some honey or maple syrup to taste here.
Add the mixture to a saucepan and cook on low heat. Once the mixture is bubbling, add in corn slurry to thicken. Turn off the fire immediately to avoid overcooking the glaze.
Immediately pour the glaze over the cauliflower. Toss to make sure each piece is coated.