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In this tasty version of tempura, vegetables are first dipped in
a seaweed batter then deep fried. Veggie Tempura resembles fried oysters in flavor —
only better.
Preparation facts
Cooking Time: 10 minutes
Prep Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients
1 tsp (4g) baking soda
1 cup (120g) whole wheat flour
1 cup (240mL) milk (or water)
2 eggs (optional)
2 Tbs (30mL) soy sauce (to taste)
Hot sauce or hot sesame oil (to taste)
1 cup or 1-ounce (30g) dried nori
1 onion, sliced
3 cups (115g) sliced carrots, sweet potatoes, small broccoli
pieces, other vegetables as desired
1 1/2 cups (360mL) safflower or other cooking oil
Dipping sauce:
2 large cloves garlic, crushed
1 Tbs (7g) grated gingerroot
1/2 cup (120mL) tamari
2 Tbs (30mL) honey
1/2 cup (120mL) water
1 tsp (5mL) roasted sesame oil
Directions
Combine flour and baking soda. Stir in milk, eggs, soy sauce and hot
sauce. Tear nori into small pieces and stir the pieces into the batter. The batter should be
the consistency of pancake batter. As nori absorbs moisture and flavor, the mixture becomes
gooey. Stir in onions and vegetables.
Heat cooking oil in a saucepan. To fry vegetables, pick pieces out of
batter with chopsticks. Fry two or three pieces at a time in hot oil until golden brown and
crisp on both sides. Remove vegetables with chopsticks and drain on paper towels. Repeat with
remaining vegetables. Serve immediately with Tempura Dipping Sauce.
To make dipping sauce:
Sauté garlic and ginger in vegetable oil for 30 seconds. Stir in
tamari, honey, water and sesame oil. Remove from heat and set aside until ready to serve
tempura.
Nutrition facts
Serving Size 1 serving
Calories 450
Calories from Fat 174 (39%)
% Daily Value*
30%Total Fat 20g
13%Saturated
Fat 2.6g
Polyunsaturated Fat 3.2g
Monounsaturated Fat 12.3g
43%Cholesterol 128mg
114%Sodium 2737mg
16%Potassium 556mg
18%Total
Carbohydrate 54g
25%Dietary
Fiber 6.1g
Sugars 18g
Sugar Alcohols 0g
31%Protein 16g