Tempura Vegetables & Tofu w/ Ginger Soy Dipping Sauce

by Trudy ~ Veggie num num on December 14, 2009

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vegetable tempura

I absolutely adore Japanese food; it is healthy, delicious and full of amazing flavour and texture. Tempura is a great snack or starter and also makes fabulous entertaining food to have with drinks or as part of a Japanese inspired feast.

Share these around with the accompanying dipping sauce and watch them disappear. Great with nearly any type of vegetable, adapt to include your favourite in season produce.

Preparation time: 30mins (+ 30 minutes to drain tofu)
Serves 8 as a snack, starter or side dish

  • 150g (5 oz) firm tofu
  • 1 red capsicum (bell pepper), sliced 2cm thick lengthways
  • ½ eggplant (aubergine), sliced into 1-2cm thick rounds or half moons
  • 150g (5 oz) of button mushrooms, whole or sliced in half
  • ½ small sweet potato, sliced into thin rounds
  • good handful of fresh snow peas
  • 1 bunch broccoli, sliced into small florets
  • vegetable Oil for deep frying

for the batter

  • 2 cups plain white flour
  • 2 free-range eggs
  • 1 ¾ cups water
  • ½ tsp of Salt

Ginger Soy Dipping Sauce

  • 2 tsp of finely diced fresh ginger root
  • 2 tsp miso paste
  • ½ cup water
  • 2-3 tbs soy sauce
  • 2 tsp sesame oil
  • 1 tbs sweet chilli sauce

To serve

  • Sesame seeds
  • Nori sheets or coriander

To prepare the tofu place on absorbent paper in a colander, put a plate on top and weigh it down with a tin or something with a little weight. Leave for at least 30 minutes. This will absorb some of the excess moisture from the tofu making it easier to deep fry. Slice the drained tofu into lengths about 2-3cm thick.

Prepare all the vegetables so they are already at hand when you start to fry.

To make the batter simply beat the ingredients in a large bowl until smooth.

Add enough oil to a deep fry pan or wok until around 7cm deep and heat to 175°C. Dip the vegetables and tofu into the batter one at a time and add them very carefully to the hot oil.

Cook only a few vegetables at a time and remove once lightly golden; only a few minutes. Place on absorbent paper and keep warm in a low oven until the remainder are cooked.

To make the dipping sauce; simply combine all the ingredients well in a small bowl or screw top jar.

Once all the tempura are cooked; transfer to a large platter and garnish with sesame seeds and nori sheets cut into thin strips or with fresh coriander.

Serve with the dipping sauce or for a light meal accompany with a bowl of rice.

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