Vegetable Tempura With Tofu Chili Dipping Sauce

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 egg
• 2 cups tempura flour
• 2 cups water
• ice cube
• 1 piece bok choy
• 1 large carrot
• 1 medium zucchini
• 1 quart canola oil
• 1/2 lb soft tofu
• 1/2 tablespoon sambal oelek
• 1 egg yolk
• salt and pepper

Recipe

• 1 cut vegetables into finger-size pieces, the carrot pieces need to be a little bit thinner (because carrots take longer to cook).
• 2 mix tempura flour, with egg and water, add a small amount of ice.
• 3 heat up the frying oil. to check temperature drip a little bit of batter into the oil, if the batter sinks and then slowly float up and gets a nice golden brown crispy texture, it's ready to go.
• 4 dip vegetable pieces in tempura mixture then place in oil. vegetables are done when they are a golden brown color and have a crispy texture; will cook about 2 to 3 minutes, carrots may take a little longer than other vegetables.
• 5 remove vegetables from oil with slotted spoon and place on paper towels to cool.
• 6 for the tofu chili dipping sauce:.
• 7 put tofu, egg yolk and sambal oalek in a blender. start blender and slowly add oil in a steady stream. if you find the sauce too thick, add some water. salt and pepper to taste.