Recipe

Tempura Vegetables Recipe

	Veggieplate / All my dishes 1 year, 1 month ago This recipe from wailana totally saved me! I was looking everywhere for a tempura recipe and this one is magic, and you know when you find a good thing that you must share it with the world! Prep:20m Cook:25m Servings:8	Veggieplate
	delicious tempura vegetarian easy

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Ingredients

Batter:

1/2 cup + 2 Tbsp. potato starch

1/2 cup garbanzo flour

2 Tbsp. egg replacer powder

1/2 tsp. asafetida

1 Tbsp. soy sauce

1 Tbsp. fresh ginger juice* or 1 tsp. fresh ginger, finely grated

1/4 tsp. baking soda

1 cup water, chilled

Vegetable oil for deep-frying

Vegetables:

8 pieces each of the following vegetables:

Sweet potato or potato, cut into 1/4-inch-thick rounds

Green or red bell pepper, cut into 1x1½-inch pieces

Broccoli, medium florets

Cauliflower, medium florets

Zucchini, cut into 1x1½-inch sticks

Roma tomato, quartered

Sauce:

1/4 cup clover honey

1/4 cup soy sauce

1/4 cup fresh ginger juice*

2 Tbsp. cornstarch mixed with 1 cup water

Directions

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.

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