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Tofu and Vegetable Tempura

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipeshighProteingymFoodlowCarb
Tofu and Vegetable Tempura

Nutrition (per serving)

920Calories
85 gProtein
20 gCarbs
48 gFat
8 gSugar
1000 mgSalt

Ingredients

  • 4 oz Extra-firm tofu
  • 1 cup All-purpose flour
  • 1 cup Panko breadcrumbs
  • 1 Egg
  • 2 cups Vegetable oil
  • 1 cup Carrots
  • 1 cup Green beans

Method

  1. Prepare the tofu by cutting it into bite-sized pieces and seasoning with salt and pepper.
  2. Dredge the tofu in the flour, shaking off excess, then dip in the beaten egg, and finally coat in the panko breadcrumbs.
  3. Heat the vegetable oil in a deep frying pan to 350°F (175°C) and add the breaded tofu, cook until golden brown and crispy, about 3-4 minutes per side.
  4. While the tofu is cooking, prepare the vegetables by peeling and cutting the carrots into bite-sized sticks and trimming the green beans.
  5. Add the vegetables to the hot oil and cook until tender and lightly browned, about 2-3 minutes.
  6. To assemble the dish, place the tempura tofu and vegetables on a plate and serve with a side of steamed Japanese rice.
  7. For an extra crispy coating, chill the breaded tofu in the refrigerator for 30 minutes before frying.
  8. Steam the Japanese rice according to the package instructions and allow it to cool.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.