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Vegetable Tempura

4 servings


Ethnic Cuisine Vegetarian

Nutritional Facts Per Serving

6.4 g
39.2 g
3.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 273
  • Fat 10.8 g
    • Saturated   1 g
    • + Trans 
  • Cholesterol 36 mg
  • Sodium   934 mg
  • Carbohydrate 39.2 g
    • Fibre   3.3 g
    • Sugars  
  • Protein 6.4 g
    • Vitamin A 9 %
    • Vitamin C 30 %
    • Calcium 4 %
    • Iron 16 %


Prepare the dip by combining teriyaki sauce, ginger and green onion. Refrigerate until needed. Heat the oil in a deep-fat fryer to 350 degrees F. Preheat the oven to 200 degrees F. Set a wire-rack over a baking sheet. To prepare the tempura batter, whisk together the water and egg yolk in a bowl. Add the flour and sugar and whisk until a thin, lump-free batter forms. Working in batches, dip the vegetables and mushrooms into the batter, draining away the excess. Deep-fry them until light golden, about 3 to 4 minutes. Set the tempura on the wire rack; keep warm in the oven until the rest are deep-fried. Arrange the tempura on a platter with the dip alongside.

Serving Suggestions

Create a three-course Japanese-style meal by serving the tempura as a second course, paired with Miso Soup to start, and Sirloin Teriyaki Steaks on Ginger Mashed Squash to finish. You’ll find recipes for the soup and steaks in our website collection.

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