Baked Vegetable Tempura

Crispy vegetable tempura is baked, not fried, with a rainbow of vegetables and a tasty dipping sauce for the perfect Asian-inspired appetizer.

• Preparation Time: 30 mins
• Cooking Time: 11 mins
• Total Time: 41 mins
• Calories: 405 Calories

Ingredients

• 2 eggs
• 2 teaspoons white sugar
• salt to taste
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 2 tablespoons rice vinegar
• 2 green onions, finely chopped
• 2 cups panko bread crumbs
• 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

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.

Step 2

Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.

Step 3

Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.

Step 4

Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.

Step 5

Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.