Gluten-Free Vegetable Tempura with Dipping Sauce

Name: Gluten-Free Vegetable Tempura with Dipping Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups Assorted Vegetables (Sweet Potato, Broccoli, Green Beans, Bell Peppers); 1 cup Gluten-Free Tempura Flour; 3/4 cup Ice Water; 3 cups Vegetable Oil; 2 tablespoons Daikon Radish; 1 teaspoon Ginger; 1/4 cup Tamari Sauce; 2 tablespoons Mirin; 1 teaspoon Sugar

Crispy and light vegetable tempura made with a gluten-free batter. Served with a flavorful dipping sauce, this is a delightful and allergy-friendly Japanese side dish or appetizer.

25m prep + 15m cook4 servings

Contains soyWHEAT-free

350 cal|5g protein|30g carbs|25g fat|3g fiber

Ingredients

2 cups Assorted Vegetables (Sweet Potato, Broccoli, Green Beans, Bell Peppers)
1 cup Gluten-Free Tempura Flour
3/4 cup Ice Water
3 cups Vegetable Oil
2 tablespoons Daikon Radish
1 teaspoon Ginger
1/4 cup Tamari Sauce
2 tablespoons Mirin
1 teaspoon Sugar

Instructions

1Prepare the vegetables by cutting them into bite-sized pieces.
2In a bowl, whisk together the gluten-free tempura flour and ice water until just combined. Do not overmix; some lumps are okay.
3Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
4Dip the vegetables in the tempura batter, making sure they are coated evenly.
5Carefully place the battered vegetables in the hot oil, a few pieces at a time, and fry for 2-3 minutes, or until golden brown and crispy.
6Remove the tempura from the oil and place on a wire rack to drain excess oil.
7For the dipping sauce, grate daikon radish and ginger. In a small bowl, combine tamari sauce, mirin, and sugar. Add grated daikon radish and ginger.
8Serve the vegetable tempura immediately with the dipping sauce.

Substitutions

Wheat Flour → Gluten-Free Tempura Flour(avoids Wheat)

Soy Sauce → Tamari Sauce(avoids Wheat)

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.