Vegetable Tempura With Tofu Chili Dipping Sauce

1. 1

   Cut vegetables into finger-size pieces, the carrot pieces need to be a little bit thinner (because carrots take longer to cook).

2. 2

   Mix tempura flour, with egg and water, add a small amount of ice.

3. 3

   Heat up the frying oil.

4. 4

   To check temperature drip a little bit of batter into the oil, if the batter sinks and then slowly float up and gets a nice golden brown crispy texture, it's ready to go.

5. 5

   Dip vegetable pieces in tempura mixture then place in oil.

6. 6

   Vegetables are done when they are a golden brown color and have a crispy texture; will cook about 2 to 3 minutes, carrots may take a little longer than other vegetables.

7. 7

   Remove vegetables from oil with slotted spoon and place on paper towels to cool.

8. 8

   For the Tofu chili dipping sauce:.

9. 9

   Put tofu, egg yolk and sambal oalek in a blender.

10. 10

    Start blender and slowly add oil in a steady stream.

11. 11

    If you find the sauce too thick, add some water.

12. 12

    Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.