How To Make Vegetable Tempura with Soy & Dipping Sauce
Crispy and flavorful vegetable tempura served with a savory soy dipping sauce.
Serves:
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup ice-cold water
- Assorted vegetables (such as broccoli, sweet potatoes, bell peppers, and carrots)
- Oil for frying
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp grated ginger
- 1 clove garlic, minced
Instructions
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In a large bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add in the ice-cold water, whisking until the batter is smooth.
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Heat oil in a deep pan or skillet over medium-high heat.
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Dip the vegetables into the batter, coating them completely, then carefully place them in the hot oil.
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Fry the vegetables until they are golden brown and crispy, about 2-3 minutes. Remove from the oil and drain on a paper towel-lined plate.
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In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, and minced garlic to make the dipping sauce.
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Serve the vegetable tempura hot with the soy dipping sauce on the side.
Nutrition
- Calories : 230kcal
- Total Fat : 5g
- Sodium : 850mg
- Total Carbohydrates : 40g
- Dietary Fiber : 3g
- Sugars : 8g
- Protein : 5g
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