Tempura VegetablesFrom veggieplate 8 years ago
- Batter: shopping list
- 1/2 cup + 2 Tbsp. potato starch shopping list
- 1/2 cup garbanzo flour shopping list
- 2 Tbsp. egg replacer powder shopping list
- 1/2 tsp. asafetida shopping list
- 1 Tbsp. soy sauce shopping list
- 1 Tbsp. fresh ginger juice* or 1 tsp. fresh ginger, finely grated shopping list
- 1/4 tsp. baking soda shopping list
- 1 cup water, chilled shopping list
- vegetable oil for deep-frying shopping list
- Vegetables: shopping list
- 8 pieces each of the following vegetables: shopping list
- sweet potato or potato, cut into 1/4-inch-thick rounds shopping list
- Green or red bell pepper, cut into 1x1½-inch pieces shopping list
- broccoli, medium florets shopping list
- cauliflower, medium florets shopping list
- zucchini, cut into 1x1½-inch sticks shopping list
- roma tomato, quartered shopping list
- Sauce: shopping list
- 1/4 cup clover honey shopping list
- 1/4 cup soy sauce shopping list
- 1/4 cup fresh ginger juice* shopping list
- 2 Tbsp. cornstarch mixed with 1 cup water shopping list
How to make it
- 1. Mix the first 7 ingredients in a medium bowl. Add the chilled water and whisk briefly to just blend the ingredients. Refrigerate for 30 minutes before frying.
- 2. Steam the sweet potato or potato and set aside to cool. In a small saucepan bring the sauce ingredients to a boil, whisking constantly. Cook for a minute, then remove from the heat and set aside to cool.
- 3. To fry the tempura, heat the oil in a medium saucepan or wok to frying temperature (365-375°F) on medium-high heat. Evenly coat 8 pieces of vegetable with batter, carefully place in the hot oil, and fry until golden brown. Drain well on paper towels. Repeat until finished.
- 4. To serve, arrange the tempura on a platter and smother liberally with tempura sauce, or use the sauce as a dip on the side. Tempura is best eaten right away while crisp and hot.
- Serves 8
- *To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.
- Note: For an Indian variation, add 1/2 tsp. ground cumin, 1/4 tsp. ground coriander, and 1/4 tsp. red chili flakes to the batter.
The Cookveggieplate Tuscon, AZ
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