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Vegetable Tempura

Learn how to make vegetable tempura at home using simple and easy to get ingredients. It’s so crispy and delicious, especially with this amazing sauce.

Vegetable tempura is one of my favorite Japanese recipes. It’s not the healthiest one, but I still enjoy it once in a while.

Classic tempura is usually made with eggs, but sparkling water is an amazing alternative and so easy to get. Besides, it’s super healthy, cholesterol-free and lower in calories, yay!

Homemade tempura is so tasty, much better than store-bought and you can use the ingredients you want. For example, I prefer to use whole wheat flour instead of refined flour, but it’s up to you, any flour will do.

Any type of veggies is okay to make this recipe, and also any starch or oil. Just follow my instructions and you’ll make the most delightful tempura ever, I promise!

Tempura is usually served with Tentsuyu sauce, which is made with dashi, mirin and soy sauce. I’ve used vegetable stock instead of dashi and it also tastes so good.

  • Add the flourcornstarchbaking powder, and salt to a large bowl and stir until well combined (photo 1).
  • Add the sparkling water gently, while you’re whisking until well combined (photo 2), but don’t over-mix. You can use a whisk, a fork or your chopsticks. Set aside.
  • Dip veggies into the batter (photo 3), one at a time, to lightly coat, shaking off any excess batter.
  • Pour the oil into a saucepan, wok, pot or a deep skillet and when it’s hot, add the veggies (photo 4)Cook for 1-2 minutes. Flip and cook 1-2 minutes on opposite sides. You could also use a fryer, but I prefer this method.
  • To make your tempura extra crispy and extra beautiful, dip your chopsticks into the batter and just pat on the veggies (photo 5). Repeat a few times on each piece of tempura. This step is optional.
  • Transfer the veggies to a cooling rack (photo 6), that way they won’t go soggy and also they will be less greasy. You can also use a paper towel, but the rack works amazing and is also zero waste.
  • To make the sauce, just mix all the ingredients in a saucepan, bring to a boil and simmer for 5 minutes (photo 7).
  • Serve the vegetable tempura and the sauce immediately (photo 8).

pro tips

  • Feel free to use any flour you want or have on hand.
  • You can also use any starch, or even omit this ingredient, but I think the batter works great with some kind of starch in it.
  • Any oil will do. Extra virgin olive oil is my go-to. The amount of oil may vary depending on the size of the saucepan, wok, pot or skillet you’re using.
  • Pretty much any veggie is okay to make tempura.
  • Mirin is a Japanese sweet wine. You could use some white wine instead, but I would add only 1 or 2 tablespoons and more vegetable stock. You can also use only vegetable stock instead.
  • Any sweetener is okay.

what oil is best for vegetable tempura?

Pretty much any oil will do, like canola, corn or peanut. I’m Spanish, so my favorite choice is always extra virgin olive oil.

Some studies show that is safe to fry with olive oil, others don’t, but we’ve been using it in the Mediterranean countries for frying for centuries and we’re healthy people.

how to reheat vegetable tempura

Tempura is much better freshly made, but you can keep leftover tempura pieces in an airtight container, so they don’t touch each other. 

Preheat the oven to 425ºF or 220ºC and place the tempura pieces onto a lined baking sheet. Then bake for 3 minutes each side and serve immediately.

You could also use the microwave or even a skillet, but the oven is the best choice.

Vegetable Tempura

Recipe by VuneliCuisine: Vegan, Japanese
Servings

6

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

Learn how to make vegetable tempura at home using simple and easy to get ingredients. It’s so crispy and delicious, especially with this amazing sauce.

Ingredients

  • for the vegetable tempura:
  • 1 cup flour (120 g), I used whole wheat flour

  • 2 tbsp cornstarch

  • 1 tbsp baking powder

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 1 cup sparkling water (250 ml)

  • 2 cups oil (500 ml), see notes

  • 1 large carrot, sliced

  • 1/2 large red bell pepper, julienned

  • 1/2 large head of broccoli, chopped, discard the stem

  • 1/2 large zucchini, julienned

  • for the sauce:
  • 1 cup vegetable stock or water (250 ml)

  • 1/4 cup soy sauce or tamari (65 ml or 4 tbsp)

  • 1/4 cup mirin (65 ml or 4 tbsp), see notes

  • 2 tbsp maple syrup

Directions

  • Add the flour, cornstarch, baking powder, and salt to a large bowl and stir until well combined.
  • Add the sparkling water gently, while you’re whisking until well combined, but don’t over-mix. You can use a whisk, a fork or your chopsticks. Set aside.
  • Dip veggies into the batter, one at a time, to lightly coat, shaking off any excess batter.
  • Pour the oil into a saucepan, wok, pot or a deep skillet and when it’s hot, add the veggies. Cook for 1-2 minutes. Flip and cook 1-2 minutes on opposite sides. You could also use a fryer, but I prefer this method.
  • To make your tempura extra crispy and extra beautiful, dip your chopsticks into the batter and just pat on the veggies. Repeat a few times on each piece of tempura. This step is optional.
  • Don’t add too many veggies at the same time or the temperature of the oil will drop and your tempura will go soggy. I usually add 4, but the number may vary depending on the size of your veggies. If you want to save time and you don’t mind about getting a better result, just add as many veggies as you want.
  • Transfer the veggies to a cooling rack, that way they won’t go soggy and also they will be less greasy. You can also use a paper towel, but the rack works amazing and is also zero waste.
  • To make the sauce, just mix all the ingredients in a saucepan, bring to a boil and simmer for 5 minutes.
  • Serve the vegetable tempura and the sauce immediately. You can keep the sauce in an airtight container or a jar in the fridge for at least 1 week. The tempura is best when fresh, but you can keep the leftovers in an airtight container in the fridge for 3-4 days. The sauce is optional, but your tempura pieces will taste much better if you dip them into the sauce.

Notes

  • Feel free to use any flour you want or have on hand.
  • You can also use any starch, or even omit this ingredient, but I think the batter works great with some kind of starch in it.
  • Any oil will do. Extra virgin olive oil is my go-to. The amount of oil may vary depending on the size of the saucepan, wok, pot or skillet you’re using.
  • Pretty much any veggie is okay to make tempura.
  • Mirin is a Japanese sweet wine. You could use some white wine instead, but I would add only 1 or 2 tablespoons and more vegetable stock. You can also use only vegetable stock instead.
  • Any sweetener is okay.

This recipe was created by simpleveganblog read the full article here

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