VEGETABLE TEMPURA
Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.
Provided by ChefJackie
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
- Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
- Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
- Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g
VEGAN TEMPURA VEGGIES
This is a delicious, fully vegan recipe for making your own tempura vegetables at home. No dairy, no eggs, just natural ingredients.
Provided by Jeannine Rivas
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 12m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice cubes. Mix flour and arrowroot powder together a smaller bowl; set over the ice cubes. Pour ice water slowly into the flour mixture, mixing until the batter has a medium-thick texture.
- Heat oil in a deep-fryer or large saucepan over medium-high heat. Dip each piece of cauliflower into the batter and cook in batches in the hot oil until golden brown, 1 to 2 minutes. Place on paper towels to absorb excess oil. Repeat with broccoli, red bell pepper, and baby carrots.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 36.5 g, Fat 8.9 g, Fiber 4.8 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 45.4 mg, Sugar 3.6 g
VEGAN TEMPURA
This is an egg-free tempura batter recipe that is fantastic and very easy. Use your favorite veggies. We like mushrooms, onions, green beans, peppers, etc. Serve with your favorite dipping sauces!
Provided by EmilyStrikesAgain
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sift the flour, baking powder and cornstarch into a medium bowl. Stir in 1 cup of the soda water, the salt, and cayenne. Allow to rest for a few minutes. (Additional soda water may be needed to adjust thickness).
- Dip your diced veggies into the mixture to coat them. Fry in oil heated at 375* F until golden brown, about 3-5 minutes.
Nutrition Facts : Calories 102.1, Fat 0.3, SaturatedFat 0.1, Sodium 681.2, Carbohydrate 22.4, Fiber 0.7, Sugar 0.1, Protein 2
VEGAN TEMPURA BATTER
This batter is delicious, so fluffy. Mushrooms, sweet potatoes, broccoli, tempeh . . . everything tastes good in it. I used it to batter tempeh for a sweet and sour dish.
Provided by VegBear
Categories Chinese
Time 27m
Yield 12-24 pieces of vegetables, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Prepare your vegetables, cut into fair size.
- Sift the flour, baking powder and salt into a large bowl and whisk thoroughly.
- Heat oil in a wok to 375°F, you will know because a wooden spoon dipped in the oil will sizzle.
- Add just enough water to the batter so it's relatively thick but not too watery, you don't want to mix this into a smooth cream, you want it really chunky to add to the final texture.
- Coat the vegetable pieces in flour, then dip into the batter, you want to ensure it is covered completely or oil will leak in and make it extremely greasy.
- Deep fry in batches, until lightly golden brown and crispy (about 2-4 mins).
- Drain and remove onto a plate with some kitchen paper.
Nutrition Facts : Calories 463.6, Fat 2.5, SaturatedFat 0.4, Sodium 2500.3, Carbohydrate 99.7, Fiber 13.7, Sugar 0.6, Protein 17.2
VEGAN VEGETABLE TEMPURA
Provided by Elaine Louie
Categories dinner, lunch
Time 3h30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- For the dipping sauce: Combine kelp and shiitake mushroom in a small bowl. Add 1 cup cold water and allow to soak for 3 hours. Strain and set the clear, amber liquid aside; discard kelp and mushroom. Pour mirin and light-colored soy sauce in a small pot over medium-high heat, and bring to a boil. Add 1/2 cup of the soaking liquid from the kelp and mushroom. Remove from heat, and set aside. In a separate bowl, mix the daikon and ginger; set aside.
- For the tempura: Pour oil into a large wok or pot so that the oil is two inches deep. Heat over medium-high heat until oil is 350 degrees. Set aside a baking sheet with a rack lined with paper towels, and a small long-handled fine-meshed strainer for removing excess fried batter.
- Pour 1 cup ice-cold water into a medium bowl. Add 1 cup plus 2 tablespoons cake flour, and whisk to blend lightly. Place about 1/2 cup cake flour into another bowl. Dip each slice of vegetable into dry flour, shake off excess, and then dip each slice of vegetable into the batter.
- Fry the vegetables in batches to be sure they are not crowded. Place 4 to 5 vegetable pieces in the oil and fry, turning once or twice, until golden and crisp, 2 to 2 1/2 minutes. Using the long-handled strainer, remove excess bits of fried batter to keep the oil clean. Transfer to the baking sheet to drain. Continue until all the vegetables are fried.
- To serve, place a paper napkin in the center of a platter, and arrange the vegetables on the platter. Pour off excess moisture from grated daikon and grated ginger. Place daikon and ginger mixture in the center of the dipping sauce, arranged as a little pointed mound. Serve tempura with dipping sauce.
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