Photo of Tempura-Style Veggies with Wasabi-Soy Sauce by WW

Tempura-Style Veggies with Wasabi-Soy Sauce

PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
Panko lends an incredible crispy coating to these baked tempura vegetables.


Uncooked carrot(s)

1 cup(s), sticks

Uncooked broccoli

1 cup(s), 1 1/2-inch florets

Uncooked string beans

1 cup(s)

Uncooked asparagus

1 cup(s)

Button mushrooms

1 cup(s)

All-purpose flour

2 Tbsp

Panko breadcrumbs

1 cup(s)

Kosher salt

½ tsp


1 large egg(s), beaten

Cooking spray

6 spray(s)

Low sodium soy sauce

2 Tbsp

Seasoned rice wine vinegar

2 tsp

Prepared wasabi paste

¾ tsp

Minced ginger

1 tsp

Minced garlic

½ tsp

Uncooked scallion(s)

1 medium, chopped for garnish


  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper. (Or cook at 450°F on a baking sheet coated with cooking spray.)
  2. Place vegetables and flour in a large zip-close plastic bag; shake well (or toss in a covered bowl).
  3. Combine panko and salt in a shallow dish. Beat egg in a second shallow bowl. First dip each vegetable in egg and then dredge in panko; turn to coat and place on prepared baking sheet (leave space in between - if necessary, use a second baking sheet). Lightly coat vegetables with cooking spray; bake until well-browned, 15 minutes. Let cool slightly.
  4. While vegetables cook, whisk together soy sauce, vinegar, wasabi paste, ginger and garlic; garnish with scallions and serve with vegetables.
  5. Serving size: 1 1/4 c vegetables and 2 1/2 tsp sauce