Tempura-Style Veggies with Wasabi-Soy Sauce
- Total Time
- 0:35
- Prep
- 0:20
- Cook
- 0:15
- Serves
- 4
- Difficulty
- Easy
Panko lends an incredible crispy coating to these baked tempura vegetables.
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uncooked carrot(s)1 cup(s), sticks
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uncooked broccoli1 cup(s), 1 1/2-inch florets
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uncooked string beans1 cup(s)
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uncooked asparagus1 cup(s)
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button mushrooms1 cup(s)
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white all-purpose flour2 Tbsp
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panko breadcrumbs1 cup(s)
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kosher salt½ tsp
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egg(s)1 large, beaten
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cooking spray6 spray(s)
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low sodium soy sauce2 Tbsp
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seasoned rice wine vinegar2 tsp
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prepared wasabi paste¾ tsp
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minced ginger1 tsp
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minced garlic½ tsp
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uncooked scallion(s)1 medium, chopped for garnish
- 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.)
- Place vegetables and flour in a large zip-close plastic bag; shake well (or toss in a covered bowl).
- 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.
- While vegetables cook, whisk together soy sauce, vinegar, wasabi paste, ginger and garlic; garnish with scallions and serve with vegetables.
- Serving size: 1 1/4 c vegetables and 2 1/2 tsp sauce