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Vegetable Tempura


Eat your veggies! Gather your favorite vegetables for a tasty tempura experience with a dipping sauce that is just a touch on the sweet side.

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  • tsuyu Dipping Sauce:
  • 1/4 cup vegetable stock, or Dashi if you have it
  • 1 tablespoon sugar
  • 1/4 cup low sodium Tamari
  • 1 tablespoon rice vinegar
  • 1/4 cup water
  • Vegetables:
  • 1 stalk broccoli, florets only
  • 2 carrots, sliced on the bias, 1/4″ thick
  • 1 cup mushrooms, your favorite
  • 1 cup sugar snap peas or green beans
  • (Feel free to use any vegetables you like!)
  • Tempura Batter:
  • 1 cup cold water (very cold!)
  • 1 cup flour
  • 2 pinches salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon Ener-g Egg Replacer Powder mixed with 3 tablespoons water
  • 1/4 cup extra water, if needed, for thinning
  • 1 quart vegetable oil, for frying


Preparation time 20mins
Cooking time 35mins


Step 1

Heat all the sauce ingredients in a small pan until the sugar is dissolved. Set aside to cool.

Chop your vegetables, making sure harder vegetables like carrots are no more than 1/4 inch thick if frying raw. Blanch vegetables like winter squash or sweet potatoes, if using.

Combine batter ingredients until just mixed.

Preheat oil to 350º F. A little bit of batter dropped into the oil should float to the surface immediately, and little bits of batter should explode off the veggies when frying.

Dip vegetables in batter.

Drop an assortment of battered vegetables into the oil, being careful not to overcrowd. You may need to turn up the temperature of the oil, because the vegetables will cool it.

Fry for 40 seconds to 1 minute until very crispy and light. Drain on a paper towel for a few seconds.

Serve immediately with dipping sauce and/or salt and pepper.

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