Vegetable Tempura with Miso-Mustard Sauce
Prep: 15 minutes
Cook: 16 minutes • Serves: 12
1 cup PICS all-purpose flour
1 cup PICS cornstarch
1 PICS large egg
1-1/2cups ice cold club soda
1/2 teaspoon PICS salt
8 cups PICS vegetables such as carrots (cut into 1/2-inch x 3-inch pieces), cauliflower florets, fresh green beans, mini sweet peppers (halved lengthwise), radishes (halved lengthwise)
2 tablespoons mirin
2 tablespoons water
1-1/2 tablespoons PICS Dijon mustard
1-1/2 tablespoons PICS honey
1 tablespoon PICS granulated sugar
2 teaspoons rice vinegar
1.Prepare Tempura Vegetables: Attach deep fry thermometer to large saucepot; add oil and heat to 350° over medium heat.
2.Prepare Miso-Mustard Sauce: In small bowl, whisk all ingredients. Makes about 1 cup.
3.In medium bowl, whisk flour and cornstarch. In large bowl, whisk egg; whisk in club soda and salt. Gently whisk flour mixture into egg mixture just until combined, leaving some lumps remaining.
4.In batches, add vegetables to batter; with slotted spoon, transfer to hot oil and fry 2 minutes or until crispy. With slotted spoon, transfer to paper towel-lined cookie sheet. Makes about 8 cups.
5.Serve Vegetable Tempura with Miso-Mustard Sauce.
Approximate nutritional values per serving:
252 Calories, 13g Fat (2g Saturated), 16mg Cholesterol,
501mg Sodium, 31g Carbohydrates, 2g Fiber, 4g Protein