Vegan Recipes

Vegan Tempura Batter

Experience the delight of crispy and light tempura-coated vegetables and tofu with this Vegan Tempura Batter recipe. Tempura is a popular Japanese dish known for its delicate, airy coating that results in a satisfying crunch. In this vegan version, you can achieve the same wonderful texture and flavor without using animal products. Get ready to create a plate of delicious and perfectly fried vegan tempura that’s sure to impress your taste buds.

Vegan Tempura Batter Recipe: Servings: Varies (enough for about 2 cups of vegetables/tofu)

Ingredients:

  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup ice-cold sparkling water or soda water
  • Ice cubes

For Frying:

  • Assorted vegetables (e.g., sweet potatoes, zucchini, bell peppers)
  • Tofu, cut into cubes or slices
  • Vegetable oil, for frying

Instructions:

  1. Prepare the Ingredients:
    • Prepare your vegetables by washing, peeling, and slicing them into thin pieces. Drain and pat the tofu dry before cutting it into desired shapes.
  2. Preheat the Oil:
    • Fill a deep pot or skillet with enough vegetable oil for frying. Heat the oil to around 350°F (175°C). Use a thermometer to monitor the temperature.
  3. Prepare the Batter:
    • In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
  4. Add the Sparkling Water:
    • Gradually add the ice-cold sparkling water to the dry ingredients. Gently mix using a fork or chopsticks. It’s okay if the batter is a bit lumpy.
  5. Keep It Cold:
    • Place ice cubes in a larger bowl and set the bowl with the batter on top. This helps keep the batter cold, resulting in a crispier tempura coating.
  6. Dip and Fry:
    • Dip the vegetables or tofu into the batter, making sure they are coated evenly. Allow any excess batter to drip off.
  7. Fry the Tempura:
    • Carefully place the coated vegetables or tofu into the preheated oil. Fry them in small batches to avoid overcrowding the pot.
    • Fry until the tempura is golden brown and crispy, which usually takes around 2-3 minutes per batch.
  8. Drain and Serve:
    • Use a slotted spoon or wire rack to transfer the fried tempura to a plate lined with paper towels to drain excess oil.
  9. Serve Immediately:
    • Serve the vegan tempura immediately while it’s still crispy and hot. It’s best enjoyed with a dipping sauce like soy sauce, ponzu, or a vegan alternative.
Nutrition Facts (per serving, based on batter only, no vegetables/tofu):
  • Calories: ~80
  • Total Fat: ~0g
  • Saturated Fat: ~0g
  • Carbohydrates: ~18g
  • Fiber: ~0g
  • Sugars: ~0g
  • Protein: ~2g
  • Sodium: ~230mg

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