Vegan tempura | Recipe Cart | Recipe Cart

Ingredients

• 1 small butternut squash or sweet potato, peeled
• 2 medium courgettes
• 1 medium aubergine
• 3 tbsp / 45 ml of fridge-cold, reduced aquafaba*
• approx. 1 cup / 240 ml of fridge-cold sparkling water
• 1 tsp baking soda
• 2 tbsp cornflour / cornstarch, sifted
• 1½ cup + 2 tbsp rice or white cake flour, sifted + more for dusting
• about 20 ice cubes
• about 2 cups of neutral-tasting oil, for frying (I used sunflower oil)
• 3 tbsp tamari or soy sauce
• 4 tsp maple syrup
• 1 tsp toasted sesame oil
• 1 tbsp rice wine vinegar
• 1 spring onion, sliced thinly