Vegetable tempura

Name: Vegetable tempura
Total time: 40 min
Ingredients: 250 grams firm tofu; 1 brown onion; 1 small_piece (200g) fresh or frozen lotus root; 8 fresh shiitake mushrooms; 2 sheets toasted seaweed (yaki-nori); 20 grams cellophane noodles, cut in half vegetable oil, for deep-frying plain flour, for dusting; 120 grams pumpkin, sliced; 50 grams green beans, halved; 1 kumara, sliced thinly; 1 baby eggplant, sliced; 1 red capsicum, seeded, cut into squares; 1 carrot, sliced; 1 lemon, cut into wedges; 1 egg, beaten lightly; 2 cups iced soda water; 1 cup plain flour; 1 cup cornflour

www.nzwomansweeklyfood.co.nz

Tempura batter is so light and crisp; this Japanese cuisine is perfect for getting that delectable crunch to your veggies.

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

250 grams firm tofu
1 brown onion
1 small_piece (200g) fresh or frozen lotus root
8 fresh shiitake mushrooms
2 sheets toasted seaweed (yaki-nori)
20 grams cellophane noodles, cut in half vegetable oil, for deep-frying plain flour, for dusting
120 grams pumpkin, sliced
50 grams green beans, halved
1 kumara, sliced thinly
1 baby eggplant, sliced
1 red capsicum, seeded, cut into squares
1 carrot, sliced
1 lemon, cut into wedges
1 egg, beaten lightly
2 cups iced soda water
1 cup plain flour
1 cup cornflour