"light and crispy vegan tempura with a tasty dipping sauce plus a story of how my brother and i used to 'help' my gran with her famous dinner parties enjoy!"
Vegan Tempura With Dipping Sauce
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- Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
For the Tempura:
ingredients
- 1 small butternut squash or sweet potato, peeled
- 2 medium courgettes
- 1 medium aubergine
- 45 milliliter fridge-cold, reduced aquafaba
- approx. 1 cup / 240 ml of fridge-cold sparkling water
- 1 teaspoon baking soda
- 2 tablespoon cornflour / cornstarch, sifted
- 1 1/2 cup + 2 tbsp rice or white cake flour, sifted + more for dusting
- 20 ice cubes
- 2 cups neutral-tasting oil, for frying (I used sunflower oil)
For the Dipping Sauce:
ingredients
- 3 tablespoon tamari or soy sauce
- 4 teaspoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 spring onion, thinly sliced