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Crispy veg tempura with orange sauce

Crispy veg tempura with orange sauce

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A popular Japanese dish of battered vegetables, that's suitable for vegans

Prep time: 25 mins
Cooking time: 10 mins
(or until golden)
Total time: 35 mins
Serves: 4
Skill level: Bit of effort
Costs: Splashing out

5 a day portion1
Child friendly
Make in advance

Ingredients

The oil must not be too hot (the tempura will float and not cook properly) or too cold (the tempura will sink and become oil-clogged). Use a deep fat fryer if preferred.

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For the dipping sauce:

2tbsp caster sugar
2tbsp water
2tbsp shoyu or soya sauce
1tbsp vodka
2.5cm root ginger, grated
1 large orange, finely grated zest only
1tsp sesame oil

For the batter:

160g gram flour or chickpea flour
230ml soda water
Pinch baking powder
2tsp seasoned rice vinegar
Pinch caster sugar
Pinch salt

For the vegetables:

50g carrot, peeled and cut into matchsticks
50g red pepper, cut into strips
50g baby corn, halved lengthwise
75g cauliflower florets
75g broccoli florets
75g aubergine, cut into 1cm slices and halved
1 small red onion, cut into half circles, about 1cm thick
75g small closed cup mushrooms
50g smoked or marinated tofu, cut into cubes
Few sprigs fresh flat parsley or coriander
Ground nut oil
Piece of bread

Method

Make the dipping sauce first: very gently heat the sugar with the water and vodka until dissolved. Cool slightly then add remaining ingredients.
Have everything else ready before you make the batter. To make the batter, put all ingredients into a blender and blend until smooth. Turn into a bowl.
Pour sufficient oil for deep frying in the wok and heat until a cube of bread will brown in 15 seconds (see tip).
Dip pieces of vegetable and tofu into the batter and deep fry until golden, turning each piece over as needed. Drain well on kitchen paper.
Serve while hot with dipping sauce in a small bowl on the side.

By The Vegetarian Society

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