Crispy Mixed Vegetable Tempura You’ll Love at Home

A delightful vegan Japanese classic, Mixed Vegetable Tempura transforms ordinary vegetables into a crunchy sensation, perfect as an appetizer.

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Prep Time 15

Cook Time 15

Resting Time 5

Total Time 35

Servings: 4 servings

Course: Appetizers

Cuisine: Japanese

Calories: 170

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

0.5 pieces red pepper Adds sweetness and vibrant color; substitute with bell pepper for variety.
1 small sweet potato Provides sweetness and a hearty texture; try butternut squash for an alternative.
6-7 pieces oyster mushrooms Contributes umami flavor and a chewy texture; shiitake mushrooms work well too.
6-7 pieces asparagus Adds freshness and a delightful crunch; you can swap with green beans if desired.

For the Tempura Batter

1 cup all-purpose flour Forms the base of the tempura, providing structure; use gluten-free flour for a different angle.
0.25 cup corn flour Offers extra crispiness to the batter; can substitute with more all-purpose flour if needed.
0.25 cup rice flour Enhances the lightness and crunch; use additional corn flour if rice flour is unavailable.
1.25 cup cold sparkling water Creates a light, airy batter; regular cold water can be used but won't be as crispy.
1 teaspoon salt Amplifies overall flavor; feel free to adjust according to your taste.

For the Dipping Sauce

2 tablespoons soy sauce Adds depth and saltiness; tamari can be used for a gluten-free option.
1 tablespoon mirin Offers a touch of sweetness; omit for an alcohol-free version if preferred.
0.5 tablespoon rice vinegar Adds acidity; lemon juice can serve as a refreshing substitute.
1 teaspoon spicy sesame oil Infuses heat and nuttiness into the sauce; opt for regular sesame oil for a milder dip.

Equipment

deep pan
Mixing Bowl
whisk
chopsticks
Slotted spoon
Paper towels

Method

Step-by-Step Instructions

Prepare the Vegetables: Begin by washing and chopping the vegetables into bite-sized pieces. Cut the red pepper, sweet potato, oyster mushrooms, and asparagus, ensuring the asparagus has only the hard ends trimmed off. Arrange your vegetable pieces neatly on a plate, ready for the tempura batter.
Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, corn flour, rice flour, and salt to create the foundation of your tempura batter. Use a whisk to blend these dry ingredients thoroughly.
Create the Tempura Batter: Gradually pour in the cold sparkling water while gently mixing with chopsticks or a spatula. Mix only until just combined, leaving some lumps in the batter.
Heat the Oil: In a deep pan, pour enough oil to submerge the vegetables, and heat it over medium-high heat until it reaches around 350°F (175°C). Test the oil by dropping a small amount of batter.
Coat the Vegetables: Take each piece of vegetable and dip it into the prepared tempura batter, ensuring it is fully coated. Allow any excess batter to drip off before placing the battered vegetables into the hot oil.
Fry the Tempura: Deep-fry the coated vegetables for 2-3 minutes or until they turn golden brown and crispy. Remove the tempura pieces from the oil and drain on a plate lined with paper towels.
Prepare the Dipping Sauce: Mix the soy sauce, mirin, rice vinegar, and spicy sesame oil in a small bowl to create your dipping sauce.
Serve and Enjoy: Serve your Mixed Vegetable Tempura immediately while hot and crispy, alongside the dipping sauce.

Nutrition

Serving: 1servingCalories: 170kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 450mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 40mgCalcium: 20mgIron: 1mg

Notes

Best enjoyed immediately after frying for optimal crispiness. Customize with seasonal vegetables for variety.

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