Meatless Monday – Vegetable and Tofu Tempura

image_pdfimage_print

Every Monday I’ll be sharing a meatless meal. My goal is to eat more plant based foods every day so I’ll be sharing some of my ideas with you. To start it off, how about some tempura. My husband said he’s favorite in the batch was the chicken. I let him eat several pieces before I told him it was tofu! So read on for a delicious way to skip the meat!

Here’s How to Do it:


You can use whatever vegetables that sound good to you. I used mushrooms, asparagus, zucchini, and green onions. Other options could be eggplant, red onion, sweet potatoes, snow peas, green beans, carrots – to name just a few. Use extra firm tofu so it holds it’s shape.

Start by cutting the tofu into strips and putting it into the ponzu sauce to soak for a few hours. Tofu is a chameleon and will absorb the flavors of what it’s in.

Cut the vegetables into sticks or cubes.

Now prep the batter. Beat the egg until it’s frothy. Stir in the carbonated water and blend well.

Slowly stir in the flour until you have a batter.

Dredge all the wet foods (like the tofu, onions, etc) in flour. This helps the batter to adhere better.

Heat the oil to 360° – the hot oil is essential to having a fluffy, not greasy coating. I used canola because it has very little flavor and a high smoke point.

Using tongs, dip the vegetables in the batter and coat them well.

Carefully lay them into the hot oil, making sure not to over crowd, and cook until they are golden brown.

Remove from oil and drain on paper towels or coffee filters.

Repeat with all the veggies and the tofu until they are all done.

To make the dipping sauce, mix some ponzu with garlic, hoisin and sesame oil. You can stir in some Chinese hot mustard, or stay true to the Japanese influence of the dish and add some green wasabi paste.

Serve hot and crispy!

Note: These can be reheated in the oven or the microwave. If you use the microwave they won’t be crispy, but you’ll still taste all the flavors!

5 from 1 vote
Vegetable and tofu Tempura

You can use whatever vegetables that sound good to you. I used mushrooms, asparagus, zucchini, and green onions. Other options could be eggplant, red onion, sweet potatoes, snow peas, green beans, carrots - to name just a few. Use extra firm tofu so it holds it's shape. 

Course: Appetizer
Cuisine: Japanese, Vegetarian
Keyword: battered, meatless, vegetables, vegetarian
Author: HelenFern
Ingredients
Veggies and Tofu
  • 1 medium zucchini
  • 6 - 8 medium mushrooms
  • 6-8 green onions
  • 12-15 asparagus stalks
  • 4-5 oz. extra firm tofu
  • 1/3 cup ponzu
  • 1 large egg
  • 1 cup sparkling water (I used tangerine le croix) very cold
  • 1 cup flour, all purpose or rice flour
  • extra flour for dredging
  • oil for frying
Dipping Sauce
  • 1/3 cup ponzu sauce
  • 1 Tablespoon hoisin sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon wasabi paste or Chinese hot mustard
Instructions
  1. Start by cutting the tofu into strips and soak in the ponzu for a few hours. Tofu is a chameleon and will absorb the flavors of what it's in. 

  2. Cut the vegetables into sticks or cubes.

  3. Now prep the batter. Beat the egg until it's frothy. Stir in the carbonated water and blend well.

  4. Slowly stir in the flour until you have a batter.

  5. Dredge all the wet foods (like the tofu, onions, etc) in flour. This helps the batter to adhere better.

  6. Heat the oil to 360° - the hot oil is essential to having a fluffy, not greasy coating. I used canola because it has very little flavor and a high smoke point.

  7. Using tongs, dip the vegetables in the batter and coat them well. Carefully lay them into the hot oil, making sure not to over crowd, and cook until they are golden brown.

  8. Remove from oil and drain on paper towels or coffee filters.

  9. Repeat with all the veggies and the tofu until they are all done.

  10. To make the dipping sauce, mix some ponzu with garlic, hoisin and sesame oil. You can stir in some Chinese hot mustard, or stay true to the Japanese influence of the dish and add some green wasabi paste.

  11. Serve hot and crispy!
Recipe Notes

Note: These can be reheated in the oven or the microwave. If you use the microwave they won't be crispy, but you'll still taste all the flavors!

© Copyright 2019 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!



Share
This entry was posted in Appetizers and tagged , , , , , , . Bookmark the permalink.

4 Responses to Meatless Monday – Vegetable and Tofu Tempura

  1. I eat meatless meals every Monday, and I love that you tricked your husband into thinking he was eating meat! Thanks for sharing at Fiesta Friday!

  2. Rita says:

    5 stars
    Nice recipe to have around. Thanks for posting on fiesta friday.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.