Easy, crunchy, and delicious! Wasabi Vegetable Tempura is the perfect Asian-inspired appetizer or side dish!
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Tempura is actually a very simple concept. You dip just about anything you can think of in a simple batter, and fry it! From my experience, the batter is typically very basic, usually just a flour and water mixture. My Wasabi Vegetable Tempura recipe amps up the flavor to make things a tad bit more interesting!
I will serve Wasabi Vegetable Tempura as an appetizer if we are having sushi. I also like to serve it alongside dishes like Mongolian Beef (recipe coming soon!) where there are no other vegetables mixed in. Of course, you can always enjoy it by itself as well!
If you are using a deep fryer, set it to preheat. If you are using a frying pan, add plenty of oil and turn on the heat.
Chop the vegetables into bite-sized pieces. You can use almost any type of vegetables you want. I always use broccoli and cauliflower. The day I took the photos for this post, I also used sweet potato. Other suggestions for vegetables are: carrots, green beans, and onion.
Whisk the wasabi paste into the ice water until it is fully dissolved. I use a teaspoon of wasabi so that the flavor is there, but not much spice. If you want your tempura to be spicier, you will need to add more. You can also mix wasabi paste into soy sauce for dipping.
Combine the ingredients for the batter in a medium bowl. Dip each piece of vegetable into the batter until completely covered and immediately add to your fryer basket, or frying pan. I like to just toss all my vegetables into the batter at once and let them drip off before adding them to the hot oil.
Cook about 3 minutes until just crispy, then drain on a paper towel lined plate.
There is not much to presenting this recipe. I will usually put all the vegetables in one large bowl and set out small dishes of soy sauce for dipping.
My fiance thinks it’s hilarious that I own really nice chopsticks sets, but have zero ability to use them. I honestly gave up trying! Really, I should be good with my hands after 20+ years in the dental field, but somehow chopsticks are still my nemesis!
I hope that you love this Wasabi Vegetable Tempura! Feel free to leave a comment and let me know how it goes!
- 1 Cup flour
- 1 Cup ice water
- 1 teaspoon wasabi *add more if you want it spicy
- 2 Cups vegetables *I use broccoli, cauliflower, and sweet potato but you can use any that you like
PREP: preheat your deep fryer/oil to 375 degrees F. Cut the vegetables into bite sized pieces. Whisk the wasabi into the ice water.
Combine the ice water and flour and whisk until just combined (do not over mix). Dip or toss the vegetables into the batter and place in the hot oil immediately. Cook until just crispy. Drain on a paper towel lined plate.
Serve with soy sauce for dipping.