Crispy and Delicious Vegan Tempura Recipe

Ingredients

  • 1 cup of Tempura Flour
  • 1 1/4 cup of Ice-cold Water
  • 1/2 teaspoon of Salt
  • 1/2 teaspoon of White Pepper
  • 1 tablespoon of Baking Powder
  • 1 variety of Vegetables (bell peppers, eggplant, zucchini, sweet potatoes, mushrooms, etc.)
  • Vegetable Oil for frying
  • For Dipping Sauce:
  • 1/2 cup of Soy Sauce
  • 1 tablespoon of Rice Vinegar
  • 1/2 teaspoon of Grated Ginger
  • 1/2 teaspoon of Minced Garlic
  • 1 tablespoon of Agave Syrup

Steps and instructions

  1. Cut vegetables into bite-sized pieces or strips, depending on your preference.
  2. In a large bowl, mix together the tempura flour, baking powder, salt, and white pepper.
  3. Add the ice-cold water into the flour mixture and stir until just combined. The batter should be slightly lumpy.
  4. Heat the vegetable oil in a deep frying pan over medium-high heat.
  5. Dip each piece of vegetable into the batter, making sure it's fully coated, then carefully place it in the hot oil.
  6. Fry the vegetables in batches until they are golden brown, about 2-3 minutes per side.
  7. Use a slotted spoon to remove the tempura from the oil, then drain on a paper towel-lined plate.
  8. Repeat with the remaining vegetables and batter.
  9. While the vegetables are frying, make the dipping sauce by combining the soy sauce, rice vinegar, grated ginger, minced garlic, and agave syrup in a small bowl.
  10. Serve the tempura hot, with the dipping sauce on the side.

Tools for making

  • Mixing Bowl - A large bowl to mix the tempura batter.
  • Whisk - To combine the flour, baking powder, salt, and pepper.
  • Deep Frying Pan - A pan with high sides for frying the vegetables.
  • Slotted Spoon - To remove the tempura from the hot oil.
  • Paper Towels - For draining the fried tempura.
  • Small Bowl - For mixing the ingredients of the dipping sauce.

Recipe variations

  • Use a gluten-free flour blend instead of tempura flour for a gluten-free version.
  • Experiment with different vegetables such as broccoli, cauliflower, or asparagus.
  • Add spices or herbs to the batter for extra flavor, such as paprika, cayenne pepper, or dried herbs.
  • Try using sparkling water instead of ice-cold water for a lighter and crispier batter.
  • Replace the vegetable oil with coconut oil or peanut oil for a different flavor profile.
  • Make a thicker batter by adding more flour, or a thinner batter by adding more water.
  • Create a panko breadcrumb coating by dipping the vegetables in flour, then into a mixture of plant-based milk and breadcrumbs before frying.
  • For a protein-packed alternative, replace the vegetables with tofu or tempeh.
  • Add a dash of sesame oil or soy sauce to the dipping sauce for an extra umami kick.
  • Serve the tempura with a side of vegan mayonnaise or sweet chili sauce for dipping.

Recipe overview

This Vegan Tempura recipe is a delightful plant-based version of the classic Japanese dish. Using a variety of fresh vegetables encased in a light, crispy batter, this dish is full of flavor and texture. Cold water is the secret to a crispy tempura batter, helping to ensure the perfect crunch every time. Served with a homemade dipping sauce that balances sweet, tangy, and savory flavors, this vegan tempura is a satisfying appetizer or side dish that is sure to impress your family and friends. Expect a hands-on cooking experience, as the vegetables need to be dipped in batter and fried to golden perfection. The end result is a hearty, satisfying dish that even non-vegans will love. Whether you're a long-time vegan, or just dabbling in plant-based cooking, this recipe is a tasty addition to your cooking repertoire. Enjoy!

Common questions

  1. Can I use other types of flour?
    Yes, you can use all-purpose flour or rice flour as alternatives to tempura flour. However, the texture may differ slightly.
  2. Can I use warm water instead of ice-cold water?
    It's best to use ice-cold water as it helps create a light and crispy batter for the tempura.
  3. Can I use other vegetables?
    Absolutely! Feel free to experiment with different vegetables such as broccoli, carrots, or green beans.
  4. Can I bake instead of fry the tempura?
    Traditionally, tempura is deep-fried for a crispy texture. Baking may not achieve the same results, but you can try shallow frying in a small amount of oil as an alternative.
  5. What can I substitute for soy sauce?
    If you prefer a soy-free option, you can use tamari sauce or coconut aminos as a substitute for soy sauce.
  6. Can I make the dipping sauce in advance?
    Yes, you can make the dipping sauce ahead of time and store it in the refrigerator. Just give it a good stir before serving.
  7. Can I reheat the leftover tempura?
    While tempura is best enjoyed immediately after frying, you can reheat leftovers in a preheated oven at 350°F (175°C) for a few minutes to regain some crispiness.

Serving dishes and utensils

Origin stories

Tempura, the light and crispy Japanese dish we all know and love, actually has its roots in 16th-century Portuguese cuisine. The Portuguese introduced the concept of batter-frying to Japan, and it was originally used to cook fish during the Lenten period, when meat was forbidden. The word "tempura" itself is believed to have been derived from the Latin word "tempora," which refers to "The Ember Days" when Catholics would refrain from eating meat. However, as with many adopted foods, the Japanese evolved and refined the tempura technique to create a uniquely Japanese culinary tradition, producing a delicate, light, and crispy batter that is now synonymous with a variety of seasonal vegetables and seafood far beyond its Lenten origins.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.