Vegan Vegetable Tempura with Gluten-Free Dipping Sauce
Assorted vegetables lightly battered and deep-fried until crispy, served with a soy-free gluten-free dipping sauce.
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Ingredients
- 4 cups Assorted vegetables (sweet potato, broccoli, eggplant, bell pepper)
- 1 cup Rice flour
- 1/2 cup Tapioca starch
- 1 cup Sparkling water, cold
- 4 cups Vegetable oil, for frying
- 1 cup Dashi (soy-free)
- 1/4 cup Mirin (soy-free)
- 2 tablespoons Rice vinegar
- 1 teaspoon Ginger, grated
- 2 tablespoons Radish, grated
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the vegetables by cutting them into bite-sized pieces.
- 2In a bowl, whisk together the rice flour and tapioca starch.
- 3Gradually add the cold sparkling water to the flour mixture, whisking until just combined. Do not overmix.
- 4Heat the vegetable oil in a deep fryer or large pot to 175°C.
- 5Dip each vegetable piece into the batter, then carefully place it into the hot oil.
- 6Fry for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 7For the dipping sauce, combine dashi, mirin, rice vinegar, grated ginger, and grated radish in a small bowl.
- 8Serve the vegetable tempura immediately with the dipping sauce.
Substitutions
Dashi → Mushroom dashi or Kombu dashi(avoids Fish)
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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.
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