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Vegan Japanese Tempura

This easy crispy, golden Japanese tempura is made with fresh veggies and a light, air egg-free batter. Vegan AND gluten free - your new favourite crunchy side dish!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: japanese, japanese recipes, tempura
Servings: 4

Ingredients

  • 1/2 cup aquafaba
  • 1 cup ice cold sparkling water (have more just in case)
  • 1 tsp baking soda
  • 2 tbsp corn starch
  • 1.5 cups rice flour
  • 1 cup rice flour for dry mix
  • 1 tsp salt
  • neutral oil for frying

Vegetables

  • 1 large eggplant
  • 1 medium sweet potato
  • 1 pack enoki mushrooms
  • 6-8 okra

Instructions

  • Wash and slice vegetables into bite-sized pieces. Pat dry with a paper towel
  • Drain a can of chickpeas and whisk the water with an electric mixer for 10 minutes to make aquafaba.
  • Combine aquafaba, ice-cold sparkling water, baking soda, corn starch, rice flour and salt. Whisk until well-combined but do not overmix.
  • Dip vegetables into rice flour (dry mix), followed by the wet mix. Then carefully place in hot oil.
  • Fry in batches for 2–3 minutes, until lightly golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.
  • Serve hot with dipping sauce and a side of rice or udon.