Baked Vegetable Tempura

Baked Vegetable Tempura

deb

"This appetizer is a super easy and delicious way to start any Asian-inspired meal. Enjoy!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

41 m servings 405 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 91.2g
  • 29%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 2203 mg
  • 88%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
  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.
  3. 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.
  4. Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.
  5. 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.

Footnotes

  • Cook's Note:
  • You can experiment with any vegetables you like. It's also a great way to use up any leftover vegetables.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

This was great, my kids loved it too! A few tips: I drizzled a little oil into the panko crumbs along with the salt and mixed it through, for a nice golden brown finish. Also instead of flipping...

My veggies (onion, broccoli, potatoes and cauliflower) started getting burned on the outside in 5 minutes so I turned down the temperature gradually to 400F, and total cooking ended up being abo...

I left the sweet potatoes out because we do not like them but other than that I made as written. These take some time to prep so plan ahead. I'll admit that I wish I would have dropped them in t...

Other stories that may interest you