4

Tempura-Style Veggies with Wasabi-Soy Sauce

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

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)

white all-purpose flour

2 Tbsp

panko breadcrumbs

1 cup(s)

kosher salt

½ tsp

egg(s)

1 large, 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

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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