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Crispy Vegetable Tempura with Dipping Sauce

Crispy Vegetable Tempura with Savory Dipping Sauce

A Crispy Delight: Vegan Vegetable Tempura

If you are seeking a light, yet flavorful vegan dish, then Crispy Vegetable Tempura with Savory Dipping Sauce is the perfect treat for your taste buds. This dish marries the delicate crunch of tempura-battered vegetables with a savory dipping sauce that will have you coming back for more. Not only is it a textural delight, but it’s also incredibly versatile. Serve it as an appetizer at a gathering or as a main entrée for a balanced meal.

What Makes Tempura Special?

Tempura is a Japanese cooking technique where foods, typically vegetables or seafood, are coated in a light batter and then deep-fried to golden perfection. The secret to tempura's distinctive texture lies in the batter, made from a mixture of ice-cold water and flour. This creates a beautifully crispy coating without being overly greasy.

A Perfect Vegan Twist

In this vegan version, we use a variety of fresh vegetables to create a rainbow of colors and flavors. The dipping sauce, made from soy sauce and a hint of ginger, complements the tempura perfectly, providing a balanced mix of umami and slight heat. It's an exciting way to enjoy a plate of veggies with a delightful crunch.

Utensils and Tools

  • Large mixing bowl
  • Whisk
  • Deep-frying pan or pot
  • Slotted spoon
  • Kitchen paper towels

Ingredients

  • 1 cup all-purpose flour
  • 1 cup ice-cold water
  • 1/2 cup rice flour
  • 1/2 teaspoon baking soda
  • Salt, to taste
  • 1 small eggplant, sliced into thin rounds
  • 1 small zucchini, sliced into thin rounds
  • 1 red bell pepper, cut into strips
  • 6-8 asparagus stalks, trimmed
  • Oil, for deep-frying
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 1 green onion, finely chopped

Мethod of preparation

1. Prepare the Batter: In a large mixing bowl, whisk together the all-purpose flour, rice flour, baking soda, and a pinch of salt. Gradually add the ice-cold water, mixing just until combined. The batter should be a bit lumpy; do not overmix as it will cause gluten to form, making the batter heavy. 2. Heat the Oil: In a deep-frying pan or pot, heat oil to around 350°F (175°C). Ensure the oil is hot enough; a small drop of batter should sizzle and rise to the surface immediately. 3. Batter the Vegetables: Working in small batches, dip the prepared vegetables into the batter, allowing any excess to drip off. Carefully place them into the hot oil. 4. Fry Until Golden: Fry the vegetables until they are golden and crispy, about 2-3 minutes. Use a slotted spoon to remove them from the oil, and place them on a plate lined with paper towels to drain excess oil. 5. Prepare the Dipping Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, sesame oil, and chopped green onion. 6. Serve and Enjoy: Arrange the crispy vegetable tempura on a serving platter and serve with the dipping sauce on the side. Enjoy this vegan delight immediately for the best texture and flavor.

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