Vegan Vegetable Tempura with Gluten-Free Dipping Sauce

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

Instructions

1. 1Prepare the vegetables by cutting them into bite-sized pieces.
2. 2In a bowl, whisk together the rice flour and tapioca starch.
3. 3Gradually add the cold sparkling water to the flour mixture, whisking until just combined. Do not overmix.
4. 4Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
5. 5Dip each vegetable piece into the batter, then carefully place it into the hot oil.
6. 6Fry for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
7. 7For the dipping sauce, combine dashi, mirin, rice vinegar, grated ginger, and grated radish in a small bowl.
8. 8Serve the vegetable tempura immediately with the dipping sauce.

Substitutions

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