Vegetable Tempura With Tofu Chili Dipping Sauce
Ready In: 50 mins
Serves: 4
Ingredients
For the Tempura batter
- 1 egg
- 2 cups tempura flour
- 2 cups water
- ice cube
For the vegetables
- 1 piece bok choy
- 1 large carrot
- 1 medium zucchini
- 1 quart canola oil
For the Tofu chili dipping sauce
- 1⁄2 lb soft tofu
- 1⁄2 tablespoon sambal oelek
- 1 egg yolk
- salt and pepper
Directions
- Cut vegetables into finger-size pieces, the carrot pieces need to be a little bit thinner (because carrots take longer to cook).
- Mix tempura flour, with egg and water, add a small amount of ice.
- Heat up the frying oil. To check temperature drip a little bit of batter into the oil, if the batter sinks and then slowly float up and gets a nice golden brown crispy texture, it's ready to go.
- Dip vegetable pieces in tempura mixture then place in oil. Vegetables are done when they are a golden brown color and have a crispy texture; will cook about 2 to 3 minutes, carrots may take a little longer than other vegetables.
- Remove vegetables from oil with slotted spoon and place on paper towels to cool.
- For the Tofu chili dipping sauce:
- Put tofu, egg yolk and sambal oalek in a blender. Start blender and slowly add oil in a steady stream. If you find the sauce too thick, add some water. Salt and pepper to taste.
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