Description
Crispy, golden tempura vegetables served with a tangy, umami-rich ginger ponzu sauce. This Japanese-inspired dish balances light batter with citrus-ginger brightness, perfect for plant-based appetizers or vibrant side dishes.
Ingredients
1 cup all-purpose flour
1 cup cornstarch
1 cup cold sparkling water or cold water with ice
1/2 teaspoon baking soda
1 teaspoon salt
2 cups assorted vegetables (zucchini, bell pepper, eggplant, etc.), cut into uniform pieces
Oil for frying (enough to submerge vegetables)
1/2 cup soy sauce (use tamari for gluten-free)
1/2 cup citrus juice (lemon or lime)
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
1 teaspoon chopped green onions
Instructions
Combine flour, cornstarch, baking soda, and salt in a large bowl
Add cold water gradually while whisking rapidly to create a smooth, runny batter
Heat oil to 360°F (180°C) in a deep fryer or heavy pot
Dip vegetables into batter to coat evenly
Fry in batches until golden and crisp (2–3 minutes per batch)
Drain on paper towels to remove excess oil
Prepare the ginger ponzu sauce: Whisk together soy sauce, citrus juice, rice vinegar, ginger, and sesame oil
Garnish sauce with chopped green onions just before serving
Serve tempura with a spoonful of warm sauce
Notes
For fluffier results, use sparkling water in the batter
Fry in two batches to maintain oil temperature
Store sauce in an airtight container for up to 5 days
For vegan version, omit green onions or substitute with scallion powder
- Prep Time: 15
- Cook Time: 15
- Category: Vegetarian Recipes
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 6 pieces with 2 tablespoons sauce
- Calories: 240
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg