Tempura-Style Veggies with Wasabi-Soy Sauce
3
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Panko lends an incredible crispy coating to these baked tempura vegetables.
Ingredients
Carrots
1 cup(s), sticks
Broccoli
1 cup(s), chopped, 1 1/2-inch florets
Uncooked string beans
1 cup(s), cut into pieces
Asparagus
1 cup(s)
Button mushrooms
1 cup(s), chopped or sliced
All-purpose flour
2 Tbsp
Panko breadcrumbs
1 cup(s)
Kosher salt
½ tsp
Egg
1 large egg(s), beaten
Cooking spray
6 spray(s)
Low sodium soy sauce
2 Tbsp
Seasoned rice vinegar
2 tsp
Prepared wasabi paste
¾ tsp
Minced ginger
1 tsp
Jarred minced garlic
½ tsp
Scallions
1 medium, chopped for garnish
Instructions
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
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