|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Japanese vegetable tempura is a popular vegetarian choice when eating at a Japanese restaurant, as most places will have a vegetable tempura on the menu. Tempura is deep-fried and battered vegetables. If you enjoy eating it at a restaurant, don't be intimidated. It's pretty simple to make at home. There are a few things you need to know in order to have your vegetable tempura turn out light, crispy, and perfect, just like the kind you get at Japanese restaurants.
As for the vegetables, one favorite is lightly pre-steamed sweet potatoes, but you can really use just about anything, including mushrooms, green beans, asparagus, eggplant, bell peppers, broccoli, or zucchini. If you like exploring different types of foods, try out more vegetarian and vegan Japanese recipe ideas to broaden your cooking horizons.
- 2 to 3 cups vegetables (mixed, any kind, chopped)
- 1 cup flour (cake flour is preferred)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon baking powder
- 3 tablespoons vegetable oil
- 1 cup water
- 1 cup oil (or amount needed for frying, use vegetable oil or another high-heat oil such as corn oil or canola oil)
Gather the ingredients.
Prepare your vegetables so they are ready to fry. You'll need about 2 to 3 cups vegetables, chopped to be about bite-sized. Lightly steamed sweet potatoes and yams are a great option in a vegetarian tempura.
Once your vegetables are prepared, combine together the flour, salt, sugar, and the baking powder.
Slowly add in the oil and water until the mixture becomes completely smooth and creamy. Chill for at least 15 minutes.
When you're ready to cook your tempura, heat several inches of vegetable oil in a wok or in a large frying pan over high heat.
Dip the vegetables in the batter.
Then drop in the oil.
Allow the vegetables to cook for about 3 minutes, until crisp and lightly golden brown.
Remove from the oil and drain on paper towels.
That's it! Enjoy your easy homemade vegetarian and vegan tempura!
- Use a cake flour instead of all-purpose flour. The cake flour, which is lower in protein than regular flour, will keep your vegetable tempura just a little lighter and fluffier and result in much more authentic tempura.
- Try not to over mix the batter. Over-mixing can bind the batter and cause it to become too thick.
- Some people suggest adding a bit of sesame oil to the vegetable oil just to add a bit of extra Asian flavor. This is a personal preference. Try it with and without the sesame oil to see which taste you prefer.
- If you like making vegetarian and vegan Japanese food at home or want to prepare an entire meal, the vegetable tempura pair well with vegetarian miso soup, Japanese-inspired sesame and ginger baked tofu, vegetarian Japanese udon noodle soup, or other easy vegetarian Japanese recipes.