Tofu and Vegetable Tempura Bowl

Name: Tofu and Vegetable Tempura Bowl
Ingredients: 6 oz Extra-firm tofu; 1 cup All-purpose flour; 1 cup Breadcrumbs; 1 Egg; 1/2 cup Vegetable oil; 1 cup Assorted vegetables (carrots, zucchini, bell peppers); 1/4 cup Tempura dipping sauce

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesgymFoodlowCarblowSugar

Nutrition (per serving)

880Calories

80 gProtein

30 gCarbs

40 gFat

8 gSugar

1000 mgSalt

Ingredients

6 oz Extra-firm tofu
1 cup All-purpose flour
1 cup Breadcrumbs
1 Egg
1/2 cup Vegetable oil
1 cup Assorted vegetables (carrots, zucchini, bell peppers)
1/4 cup Tempura dipping sauce

Method

Prepare the tempura batter by mixing together flour, a pinch of salt, and a few grinds of pepper in a bowl, then slowly adding in the egg and mixing until smooth.
Cut the tofu and vegetables into bite-sized pieces, then dip each piece into the tempura batter, coating it lightly.
Heat the vegetable oil in a large skillet over medium-high until shimmering, then add the battered tofu and vegetables and cook until golden brown and crispy, 3–4 minutes per side.
Transfer the tempura to a plate lined with paper towels to drain excess oil, then serve hot with tempura dipping sauce.
To assemble the tempura bowl, place a scoop of steamed Japanese rice in a bowl, then top with the tempura and spoon some dipping sauce over the top.
Garnish with grated daikon radish and shiso leaves, if desired, and serve immediately.
For an added crunch, sprinkle some toasted sesame seeds over the top of the dish.