Vegetable Tempura Recipe

Vegetable Tempura is my go-to recipe when I host a party or get together at home. I have been making this Vegetable Tempura dish since the late 90's. Truly tasty!


MethodMain Ingredient


 Mustard sauce2 Tablespoon (Keep Warm)
 Sesame soy sauce2 Tablespoon
 Water3 Cup (48 tbs)
 Green beans1 Pound
 Cauliflower head1 Small
 All purpose flour1 1⁄2 Cup (24 tbs)
 Salt1⁄2 Teaspoon
 Baking soda1⁄4 Teaspoon
 Parsley1 Bunch (100 gm)
 Taco sauce4 1⁄4 Ounce (1/2 Of 8 1/2 Ounce Bottle)

Nutrition Facts

Serving size: Complete recipe

Calories 1252 Calories from Fat 87

% Daily Value*

Total Fat 12 g19%

Saturated Fat 2.1 g10.3%

Trans Fat 0 g

Cholesterol 211.5 mg

Sodium 3552.8 mg148%

Total Carbohydrates 238 g79.4%

Dietary Fiber 42.1 g168.6%

Sugars 26.9 g

Protein 48 g96.8%

Vitamin A 191.9% Vitamin C 683.3%

Calcium 32% Iron 110.7%

*Based on a 2000 Calorie diet


1. Prepare Warm Mustard Sauce and Sesame-Soy Sauce; set aside, keeping mustard sauce warm.
2. In 3-quart saucepan over high heat, in 1 inch boiling water, heat green beans to boiling. Reduce heat to low; cover and simmer 4 minutes, stirring occasionally; drain. Separate cauliflower into small flowerets; set aside.
3. In 4-quart saucepan over medium heat, heat about 1 inch salad oil to 375°F. on deep-fat thermometer (or heat oil in deep-fat fryer set at 375°F.). Meanwhile, prepare batter: In medium-sized bowl, with wire whisk, mix egg, flour, salt, baking soda, and 1 1/2 cups water until smooth (batter will be thin).
4. Reserve a few parsley sprigs for garnish if you like. Dip remaining parsley, green beans, and cauliflower, a few pieces at a time, into batter and fry in hot oil about 3 to 5 minutes until golden brown. Drain on paper towels. Arrange tempura on warm platter; garnish with reserved parsley sprigs.