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Baked Vegetable Tempura
Baked Vegetable Tempura
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Prep Time:
30 minutes
Cook Time:
11 minutes
Total Time:
41 minutes
Oven-baked rainbow vegetable tempura with delicious dipping sauce for a tasty Asian-inspired appetizer.
Ingredients:
  • 2 cups panko bread crumbs
  • salt to taste
  • 2 eggs
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 sweet potato, cut into 1/4-inch slices
  • 1 small squash, cut into 1/4-inch slices
  • 1 onion, sliced 1-inch thick and separated into rings
  • 10 green beans, trimmed
  • 0.25 cup all-purpose flour
  • 0.5 cup soy sauce
  • 0.25 cup water
  • 2 tablespoons rice vinegar
  • 2 teaspoons white sugar
  • 2 green onions, finely chopped
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C) and generously grease a large baking sheet.
  • Mix panko and salt in a shallow bowl. Whisk eggs in a separate small bowl. In a large bowl, combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans. Add flour and toss to coat evenly.
  • Shake off extra flour from each vegetable piece, coat in beaten egg, and press into panko mixture. Gently toss to remove any loose crumbs. Arrange vegetables on baking sheet in a single layer.
  • Bake in the oven until golden brown, turning occasionally, for 10 to 15 minutes.
  • Combine soy sauce, water, rice vinegar, and sugar in a saucepan. Heat over medium heat until hot, about 1 to 2 minutes. Remove from heat, stir in green onion, and serve with vegetables.

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