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Baked Vegetable Tempura

Baked Vegetable Tempura is a healthier version that takes on the classic Japanese dish! Light, crispy, and baked to golden perfection, this recipe uses colorful veggies in a seasoned batter without deep-frying. It's perfect for health-conscious food lovers.
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Total Time 35 minutes
Course Side Dish
Cuisine Asian, Japanese
Servings 4

Nutrition

Calories: 220kcalCarbohydrates: 36gProtein: 5gFat: 6gFiber: 3g

Ingredients
  

For the tempura

  • Mixed vegetables e.g., sweet potatoes, zucchini, potatoes, bell peppers, broccoli, eggplants, carrots) cut into thin strips or bite-sized pieces
  • 1 cup all-purpose flour
  • 1 cup cold water
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • Cooking spray or oil for greasing

For the dipping sauce

  • 1/2 cup soy sauce
  • 1/4 cup mirin Japanese sweet rice wine
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp grated ginger optional
  • 1 green onion finely chopped (optional)

Instructions
 

Making the tempura

  • Preheat your oven to 425°F (220°C). Grease a baking sheet with cooking spray or a thin layer of oil.
  • In a large bowl, whisk together the flour, iced-cold water, baking powder, salt, soy sauce, rice vinegar, and sesame oil until you have a smooth batter.
  • Dip each vegetable piece into the batter, ensuring it's well coated, and place it on the prepared baking sheet. Leave some space between each piece to ensure even baking.
  • Bake in the preheated oven for about 15-20 minutes or until the tempura coating is golden brown and crispy. You may want to flip the vegetables halfway through the baking time for even crispiness.
  • Once done, remove from the oven and let it cool slightly before serving.

Making the sauce

  • In a small saucepan, combine the soy sauce, mirin, rice vinegar, and sugar.
  • Heat the mixture over medium heat, stirring until the sugar dissolves. If you're using grated ginger, add it to the sauce for an extra kick.
  • Bring the mixture to a gentle simmer, then remove it from heat.
  • Allow the sauce to cool to room temperature. You can speed up the process by placing it in the refrigerator for a few minutes.
  • Once cooled, pour the sauce into bowls. If you like, sprinkle some finely chopped green onions on top for a burst of freshness.

Notes

- Keep an eye on the baking time. You want to bake the tempura until it's golden brown and crispy. It may take a little experimentation with your specific oven and the size of your tempura pieces.
- If you don't have an oven, you can use an air fryer instead.
- You can use gluten-free flour in tempura, but you need to add other ingredients like cornstarch or potato starch to achieve a similar light and crispy texture. Some tempura recipes also use sparkling water or soda for extra lightness.
Keyword baked tempura, easy Japanese recipes, gluten free, light and crispy vegetables, oven-fried vegetables, tempura batter, vegetable tempura
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